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Preheat oven to 425°F.
Add potatoes to a large pot with 2 tbsp salt. Cover with water by 2 inches then bring to a boil over medium heat.
Allow potatoes to cook until fork tender, about 10-15 minutes.
Strain off water and return to your pot to steam dry for five minutes.
Add dry potatoes to a parchment lined baking sheet and smash until about ½ inch thick with the bottom of a glass.
Drizzle well with olive oil then generously season with salt.
Roast until crispy and golden, about 40-50 minutes, flipping once midway through.
Remove from the oven and allow potatoes to cool before building salad.
In a large bowl, combine lemon juice, sour cream and mustard. Mix well until thoroughly combined.
Fold in celery, red onion and dill then mix in potatoes.
Garnish with chives, dill and flaky sea salt.