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Place the small potatoes in a pot of water and boil for 15–20 minutes.
Transfer them to a baking tray and gently smash them using a glass.
Drizzle olive oil on top, then add paprika and black pepper.
Bake in the oven at 200°C (350°F) for 30–40 minutes until golden and crispy.
In a large bowl, add the yogurt, mayonnaise, lemon juice, salt, and pepper. Mix well.
Add the chopped cucumber, green onions, parsley, dill, red onion, and garlic. Mix everything together.
Once the potatoes are done, cut them into pieces and add them to the salad.
Mix gently, and it's ready to serve!