While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.
When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated.
Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.
Notes
Don’t over-boil the spuds. They should be just fork tender, but not soft. If they’re too soft, they’ll fall apart when smashing.
Dry thoroughly. After boiling, let the potatoes cool slightly, and then dry them well with paper towels. This ensures maximum crispiness.
