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Place the baby potatoes in a large pot of salted water. Boil for 15–20 minutes, or until tender when pierced with a fork. Drain and leave to steam-dry for 5 minutes.
Preheat the oven to 220°C (200°C fan). Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula. Drizzle generously with olive oil and season well with salt and pepper.
Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden.
In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, dill, and a pinch of salt and pepper.
Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions.
Transfer to a serving dish. Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving.