Boil Potatoes

1. Place the baby potatoes in a large pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil, then lower to a steady simmer. Check for doneness after about 12 minutes.
3. Drain the potatoes and let them sit for 5 minutes to allow the steam to escape.

Crisp Potatoes

1. Preheat the air fryer to 400°F (if required).
2. Toss the boiled potatoes with olive oil, salt, and pepper.
3. Gently smash each potato with the bottom of a cup, ensuring they are flattened with some cracks on the edges.
4. Arrange potatoes in a single layer in the air fryer and cook for 10 minutes, then flip and cook for an additional 6 to 10 minutes until golden and crisp.

Prepare Dressing

1. In a bowl, stir together Greek yogurt, chopped dill pickles, pickle brine, chopped fresh dill, garlic, salt, pepper, and lemon juice.
2. Adjust the consistency with water or additional pickle brine if too thick.

Assemble Salad

1. Allow the crispy smashed potatoes to cool for 8 to 10 minutes.
2. In a large bowl, combine the potatoes with half of the dressing and toss gently.
3. Add the chopped cucumber, scallions, and herbs, then add more dressing as needed.
4. Serve immediately for best texture.