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Boil the potatoes. Add a large pinch of salt to a pot of water, cover and bring it to a boil. Once boiling add the potatoes, cover again and boil for 15 minutes (or until fork tender). Drain the potatoes and set them aside to cool for 5 minutes.
Smash & roast. Preheat the oven to 425 degrees. Add a drizzle of olive oil to a large rimmed baking sheet pan. Pour the potatoes onto the pan and smash them with a heavy glass. Drizzle olive oil over the smashed potatoes and generously season with salt and pepper. Bake for 35-45 minutes or until they're golden and crispy. Set them aside and allow the potatoes to cool for 5-10 minutes.
Make the dressing. Add the rest of the ingredients to a bowl (sour cream - chopped celery) and stir until fully combined.
Toss and serve. Add the potatoes to the bowl and toss until they're coated to your liking. Taste adjust the salt and pepper, if needed. Garnish with extra chives and serve immediately.