Start by cubing your Yukon Gold potatoes into even pieces, then place them in a large pot and cover with cold water. Add a generous pinch of kosher salt for flavor, and bring it to a boil. Reduce the heat and simmer for about 12-16 minutes, until they are fork-tender but not mushy. Drain the potatoes and set them aside to cool slightly.

While the potatoes rest, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

In a large mixing bowl, combine the drained potatoes with olive oil, garlic powder, salt, and black pepper. Gently toss until well-coated.

Spread the seasoned potato mixture evenly onto the prepared baking sheet and roast in your preheated oven for about 30 minutes, checking halfway through to give them a stir.

In a separate bowl, mix together the sour cream, mayonnaise, chopped scallions, dill, parsley, Dijon mustard, and lemon juice. Season with salt and pepper to taste.

Once the potatoes are roasted and crispy, let them cool slightly. In a large serving bowl, toss the warm potatoes with the prepared dressing just before serving.

Transfer your crispy potato salad to a pretty serving dish and garnish with reserved herbs.