Prepare the Potatoes
Preheat your oven to 425°F. Line an extra-large baking sheet with parchment paper. Bring a large pot of salted water to a boil and boil the baby potatoes for 7 minutes, or until they are easily pierced with a fork but still hold their shape. Drain the potatoes well and transfer them to the prepared baking sheet.

Smash and Season
Use the back of a sturdy glass or mug to smash each potato down until it is flat, aiming for about a 1/2-inch thickness. Brush all of the smashed potatoes with the 1 tablespoon of olive oil and season them generously with salt and pepper to taste.

Roast to Perfection
Place the baking sheet in the preheated oven and roast for 50 minutes to 1 hour, or until the potatoes are beautifully golden brown and crispy! Once roasted, set aside some of the crispiest brown potato bits on the side for use as a garnish later.

Make the Dressing
While the potatoes are roasting, prepare the salad dressing. In a medium bowl, whisk together the Greek yogurt, Kewpie mayo, Dijon mustard, lemon juice, apple cider vinegar, minced garlic, chopped dill, chopped parsley, and salt and pepper to taste. Mix in the chopped cucumber and shallot, then cover the bowl and refrigerate the mixture.

Assemble the Salad
Once the potatoes are done, let them cool on the baking sheet for just 5 minutes. Transfer the warm, crispy potatoes to the bowl with the prepared dressing and gently fold them into the salad until they are completely coated in the creamy dressing.

Garnish and Serve
Garnish the finished potato salad with the reserved crispy potato bits, a sprinkle of fresh dill, and black pepper. Refrigerate any leftovers.