Preheat your oven to 425°F (220°C). Bring salted water to a rolling boil in a large pot and add the baby potatoes. Cook for 7-8 minutes until fork-tender. Drain and cool slightly.

On a baking sheet lined with parchment paper, smash each potato to about ¼ inch thick. Drizzle olive oil over them and season with salt and pepper.

Roast the potatoes in the preheated oven for 45-60 minutes, flipping halfway through for even cooking until golden-brown and crispy.

In a medium bowl, whisk together the Greek yogurt, Kewpie mayonnaise, Dijon mustard, lemon juice, garlic, and shallot until smooth. Season with salt and pepper to taste.

In a large mixing bowl, combine the roasted potatoes with the dressing, chopped dill pickle, and parsley. Gently toss until well-coated.

Serve the salad warm, garnished with crispy potato bits and scallions.