Boil the Potatoes: Start by adding the baby Yukon gold potatoes to a medium pot. Cover them with water and boil for 17-20 minutes, until they’re fork-tender. Drain well and let them dry on a clean towel for a few minutes to absorb any excess moisture.

Preheat Oven: Line a baking sheet with parchment paper and preheat your oven to 425°F. The right temperature is key for achieving that perfect crispy texture.

Smash the Potatoes: Arrange the cooked potatoes on the lined baking sheet with space between each. Use a small mason jar or a thick glass to carefully smash each potato down until they’re about ½ inch thick.

Brush and Season: Generously brush each smashed potato with olive oil, then sprinkle with kosher salt and ground black pepper. Bake in the preheated oven for 20-25 minutes, until golden and crispy.

Cool Down: After baking, allow the potatoes to cool for a few minutes.

Make the Dressing: In a medium bowl, combine all the dressing ingredients: Greek yogurt, light mayo, dijon mustard, pickle juice, garlic, salt, and pepper. Whisk or mix well until everything is beautifully blended.

Combine Ingredients: In a large salad bowl, add the crispy smashed potatoes along with the chopped veggies, herbs, feta cheese, and the creamy dressing. Mix everything together until well-coated.

Garnish and Serve: Just before serving, top your salad with extra chopped scallions, herbs, and a sprinkle of feta cheese.