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℃. Drain and pat dry the potatoes and place on a baking sheet with parchment paper. Using a glass, gently press down on the potatoes to smash them flat - it's safer to hold the glass on the sides when doing so
Drizzle with olive oil and season with a sprinkle of 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 all dressing ingredients, season with salt and pepper and whisk
Add the chopped ingredients to the dressing and stir together
When the potatoes are roasted to perfection, add most of them to the salad bowl keeping some on the side for garnish and stir together. *If the potato pieces are large, roughly chop up first
Garnish with the remaining potatoes on top and enjoy your Crispy Smashed Potato Salad!