Begin by washing 1.5 to 2 pounds of Yukon gold or small red potatoes thoroughly under cold water. In a large pot, place the potatoes and cover them with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart. Drain them and let them cool for about 10 minutes.

While the potatoes cool, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Once the potatoes are slightly cooled, arrange them on the prepared baking sheet, giving each potato enough space. Using the bottom of a sturdy glass or a potato masher, gently smash each potato until it flattens to about ½ inch thick.

Drizzle the smashed potatoes with 2-3 tablespoons of olive oil, ensuring all surfaces are coated for optimal crispiness. Sprinkle garlic powder, salt, and pepper over the tops generously. Roast the potatoes in the preheated oven for 25-30 minutes or until they are golden brown and crispy, flipping them halfway through.

While the potatoes are roasting, prepare the creamy dressing. In a medium bowl, combine ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, and freshly chopped herbs like parsley and dill. Add sliced green onions. Mix everything thoroughly, adjusting the seasoning with salt and pepper to taste.

Once the potatoes are perfectly roasted, take them out of the oven and let them cool for about 5 minutes. In a large bowl, gently toss the warm potatoes with the prepared dressing until they’re well coated. For the best flavor, serve the salad warm or refrigerate it for at least 30 minutes.