1-Begin: Begin by preheating the oven to 425°F and lining a large baking sheet with parchment paper. Boil the potatoes for 7 minutes or until fork-tender, then drain and dry them before placing on the baking sheet.

2-Smashed and Roast: Smash the potatoes flat using the back of a glass, brush with 1 tablespoon olive oil, and season with salt and pepper. Roast for 50 minutes to 1 hour until golden brown and crispy, reserving some crispy bits for garnish.

3-Prepare Salad Dressing: For the salad, in a separate bowl, mix 3/4 cup Greek yogurt, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, juice of half a large lemon, 2 teaspoons red wine vinegar, 1 large minced garlic clove, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, salt, and pepper to taste.

4-Mix Salad: Stir in 1 medium seeded and finely chopped cucumber and 1 finely chopped shallot. Refrigerate the salad mixture while the potatoes roast.

5-Final Assembly: Once the potatoes have cooled for 5 minutes, fold them into the salad dressing to coat completely, then garnish with the reserved crispy potato bits, additional dill, and black pepper. First, wash and boil the potatoes as described; then, prepare the dressing by combining the yogurt, mayonnaise, and other flavors.

6-Combine and Adapt: Next, mix in the vegetables and roasted potatoes gently. For vegan or gluten-free preferences, use the respective ingredient substitutes to adapt the recipe accordingly.