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Preheat your oven to 450F.
Boil your potatoes for 15 min or until very soft. Strain off and set aside.
With something flat and heavy (I used a metal measuring cup), gently smash your potatoes until about ¼ inch thick. Place on a baking sheet and dress with 2 tbsp of olive oil and 1 tsp of kosher salt.
Roast at for 20 min, flip and roast for another 5-6 min or until golden brown. Remove from the oven and allow to fully cool.
Into a bowl add 1 cup diced cucumber, ½ cup green onion, ⅓ cup chopped dill and 1 cup of sliced leek.
Into the same bowl combine ½ cup Greek yogurt, 2 tbsp mayo, 1 grated garlic clove, 1 tsp dijon and a splash of apple cider vinegar. Mix well.
Add your roasted potatoes to the bowl and mix.