1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.

2. Bring a large pot of salted water to a boil. Add the baby Yukon Gold potatoes and cook until they are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.

3. Transfer the slightly cooled potatoes to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about 1/4 inch thickness.

4. Drizzle the smashed potatoes evenly with olive oil and season them generously with salt and pepper. Roast the potatoes in the preheated oven for 40-50 minutes, until they are golden brown and crispy.

5. While the potatoes are roasting, prepare the creamy dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper. If using any optional add-ins, stir them into the dressing now.

6. Once the potatoes are done roasting, let them cool for 5-10 minutes. Add most of the crispy potatoes to the bowl with the dressing, reserving a few for garnish. Gently toss the potatoes to coat them evenly with the flavorful dressing.