Preheat your oven to 425 ºF. Line a large baking sheet with parchment paper. Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
Save some crispy brown potato bits on the side for garnish.
Whisk together the yogurt, mayo, dijon, lemon juice, vinegar, garlic, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your palate. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast. Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated.
Garnish with the reserved crispy potato bits, extra dill, and a crack of black pepper. Serve chilled or at room temperature as a flavorful side dish—or make it the star of the plate. Enjoy!

This potato salad pairs beautifully with grilled veggies, roasted salmon, veggie burgers, or your favorite plant-based protein. It also makes a great addition to wraps, picnic spreads, or alongside a crisp green salad.