Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil and carefully add the baby potatoes. Cook them for about 7-8 minutes, or until they are fork-tender but not falling apart. Once done, drain the potatoes and let them cool slightly.

On a baking sheet lined with parchment paper, take each potato and gently smash it using a potato masher or the bottom of a glass. Aim for a thickness of about 1/4 inch.

Drizzle olive oil over the smashed potatoes, seasoning generously with salt and freshly cracked black pepper. Place the baking sheet in the preheated oven and roast for 45-60 minutes, flipping halfway through.

While the potatoes are roasting, combine Greek yogurt, kewpie mayonnaise, Dijon mustard, lemon juice, and minced garlic in a mixing bowl. Stir in chopped dill pickle and shallot until smooth.

Once the smashed potatoes are crispy and slightly cooled, gently toss them with the creamy dressing, reserving some for garnish.

To serve, top the salad with reserved crispy potato bits and a sprinkle of chopped scallions. Serve warm.