Start by thoroughly rinsing your baby Yukon Gold potatoes under cool water. Place them in a large pot, fill it with salted water, and bring it to a boil over high heat. Reduce the heat to medium and let them simmer for 17–20 minutes until fork-tender. Once done, drain them and allow to dry completely.

While the potatoes are cooling, preheat your oven to 425°F (220°C). When the potatoes have cooled enough to handle, use the bottom of a sturdy glass or a fork to gently smash each potato to about ½ inch thick. Place the smashed potatoes on a baking sheet lined with parchment paper. Brush them with extra virgin olive oil and season generously with kosher salt and black pepper.

Slide your baking sheet into the preheated oven and bake the potatoes for 20–25 minutes until golden brown and crispy on the edges. Once achieved, remove the potatoes from the oven and let them cool slightly on the baking sheet.

In a mixing bowl, combine plain Greek yogurt, light mayo, Dijon mustard, pickle juice, and minced garlic. Season with salt and pepper to taste. Whisk until evenly mixed and creamy.

In a large bowl, gently toss the crispy potatoes with the chopped celery, scallions, fresh dill, fresh parsley, and crumbled feta cheese if using. Ensure all ingredients are evenly distributed.

Drizzle the creamy dressing over the potato mixture and toss gently to coat everything without breaking the potatoes. Ensure all ingredients are beautifully combined.

Transfer the salad to a serving platter or bowl. Garnish with additional chopped herbs and feta before serving.