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Place your potatoes in saucepan full of cold salted water. Bring to the boil and then reduce to simmer for 10 minutes or until fork tender. Drain.
Preheat the oven to 220c/425F. Cover a large tray with parchment paper. Transfer the cooked potatoes onto the tray and use a flat-bottomed glass to smash them into flat crushed potatoes.
Drizzle over the olive oil and then season with paprika, salt, and pepper. Place in the oven for 45 minutes, tossing half way, until the potatoes are golden and crisp.
Meanwhile, make the dressing. In a large bowl, combine yogurt, mayonnaise, juice of ½ lemon, grated garlic, diced cucumber, diced red onion, sliced scallions, salt and pepper. Mix thoroughly.
When your potatoes are crisp and golden, transfer to the dressing bowl. Toss until well combined. Taste and season according to your preferences.
Serve up the salad and top with finely chopped chives.