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Add the baby potatoes to a medium pot, cover them with water and boil for 17-20 minutes until fork tender. Once the potatoes are done, drain them well and place them onto a clean towel to dry for a few minutes.
Line a baking sheet with parchment paper and preheat the oven to 425°F.
Arrange the cooked potatoes on the lined baking sheet with a little space between them and carefully smash each one down using a small mason jar or thick glass. Smash them down just enough so they are about ½ inch thick. Don’t worry if some of them fall apart a little. Just press them back together and they will be fine.
Brush each smashed potato with olive oil and sprinkle each one with some salt and pepper. Bake the potatoes until golden and crispy, about 20-25 minutes. You can also cook the potatoes in batches in the air fryer.
Once the potatoes are done cooking, remove them from the oven and allow them to cool for a few minutes.
Add all of the dressing ingredients – Greek yogurt, mayo, dijon mustard, pickle juice, garlic, salt and pepper to a medium bowl and mix or whisk well to fully combine.
Add the crispy smashed potatoes, chopped veggies, herbs, feta cheese and dressing to a medium salad bowl.
Use tongs or a couple large spoons to mix everything together to coat it all in the dressing.
Top with more chopped scallions, herbs and feta cheese and enjoy!