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Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
Bring a large pot of salted water to a boil. Add the potatoes to cook 10 minutes, until fork tender. Drain the potatoes and transfer to the prepared baking pan.
Slice the larger potatoes in half, then smash each potato directly on the baking pan with a glass cup or jar. If needed, use a fork to help remove the potatoes from the bottom of the glass.
Drizzle generously with olive oil and season with salt. Roast for 15-20 minutes, until deeply golden and crispy.
In a large bowl, combine the remaining ingredients. Mix until well-combined, then season with salt and black pepper to taste.
Fold in the crispy potatoes to enjoy!