Crispy Smashed Potato Salad

Place baby gold potatoes in a pot, cover with water, and season generously with salt. Bring to a boil and cook until fork-tender.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with about 1 tablespoon of olive oil.

Drain the cooked potatoes and arrange them on the prepared baking sheet.

Using the bottom of a glass, gently smash each potato until flattened.

Drizzle the smashed potatoes with the remaining 2 tablespoons of olive oil and season with salt, freshly ground black pepper, and garlic powder.

Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.

While the potatoes are baking, prepare the dressing. In a large bowl, combine the chopped scallions, dill, and parsley.

Add the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and a pinch of salt and pepper to the bowl with the herbs.

Stir the dressing until everything is well combined.

Once the potatoes are done, let them cool slightly, then roughly chop them.

Add the crispy chopped potatoes to the bowl with the dressing.

Gently fold everything together until the potatoes are evenly coated.

Serve immediately, garnished with extra fresh herbs if desired.