Crispy Smashed Potato Salad (Creamy Tangy Dressing)

Boil the potatoes in a large pot of salted water until fork tender - approximately 15-20 minutes
Preheat the oven to 425℉ / 220℃. Once boiled, drain and pat dry then place the potatoes on a baking sheet lined with parchment paper. Gently with a glass, press down on the potatoes to smash them flat. It's safer to hold the glass on the sides when doing so
Drizzle them all with olive oil and season with paprika, garlic powder, salt and black pepper
Roast for 45 minutes until golden brown and crispy, flipping halfway and add a light drizzle of oil or oil spray to the second side
While the potatoes are roasting, finely dice the cucumber, pickles, onion and parsley. *Optional, soak the diced onion in a bowl of water to remove the harsh onion flavor
In a large salad bowl, add the yogurt, mayonnaise, lemon juice, mustard and dill. Season with salt and pepper and whisk together
Add the chopped ingredients and stir together
When the potatoes are roasted to perfection, add most of them to the salad bowl keeping some on the side and toss together. *Note if your potato pieces are large, you can roughly chop them up
Add the remaining potatoes on the top for garnish and serve up your delicious Crispy Smashed Potato Salad and enjoy!