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Boil baby potatoes until fork-tender.
Preheat oven or air fryer to 190°C.
Place the boiled potatoes on a prepared baking tray. Smash each potato with the back of a glass.
Drizzle with olive oil, sprinkle with salt and pepper, and mix well.
Roast in the oven for 30-40 minutes until crispy or air fry for 20 minutes.
In a large bowl, mix together vegan yogurt, mayonnaise, minced garlic, fresh herbs, salt, and pepper.
Add diced cucumber and red onion to the dressing and stir well.
Once the roasted potatoes have cooled slightly, add them to the bowl with the dressing. Mix until the potatoes are evenly coated.
Serve immediately or store in the fridge for a chilled, flavorful salad later!