Preheat your oven to 425°F (220°C). Fill a large pot with water, adding a pinch of salt, and bring it to a boil. Add baby potatoes and cook for 7-8 minutes until fork-tender. Drain and cool slightly.

On a baking sheet lined with parchment paper, place the cooled potatoes and gently smash each one to about 1/4 inch thickness.

Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy.

While the potatoes roast, whisk together the dressing: combine Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, dill pickle, and shallot in a mixing bowl. Mix until smooth.

Once the potatoes have cooled, toss them in the dressing until well-coated, reserving a few crispy potato pieces for topping.

Transfer the salad to a serving dish, top with reserved crispy bits and scallions if desired. Serve warm.