Preheat the oven to 400 degrees. Add the whole potatoes to a large stock pot then fill it with water, covering them by at least an inch. Boil the potatoes for 8-12 minutes or until they are just fork tender. Strain the potatoes and allow them to cool enough so they can safely be handled. 

While the potatoes boil, mix together the herby Greek yogurt. Add the yogurt, red wine vinegar, garlic powder, onion powder, maple syrup, chopped dill, and chopped mint leaves to a bowl along with a pinch of salt. Mix well then taste and add more salt, vinegar, or maple syrup as needed to suit your taste. 

Line a large baking sheet with parchment paper then lightly grease it with cooking spray. Working one at a time, place a potato on the lined sheet then smash it with the bottom of a greased mason jar. Continue with each potato, leaving at least half an inch in between each. Mist the tops of the potatoes with cooking spray then season with salt. Roast the potatoes in the preheated oven for 45-50 minutes or until crisp and browned, carefully flipping the potatoes over about halfway through the cooking time to ensure even browning. Allow the potatoes to cool for at least 15 minutes once they come out of the oven.

While the potatoes cook, prep the veggies. Give the cucumber a small dice, thinly slice the romaine, thinly slice the radishes, finely chop the celery, and thinly slice the scallions. Add all of the veggies to a large bowl and toss to combine.

When you’re ready to serve, spread the herby Greek yogurt onto the bottom of a large plate or platter. Cut the potatoes into bite-sized pieces then toss them with the chopped veggies. Arrange the veggie and potato mixture over the bed of herby Greek yogurt. Garnish with flaky sea salt if desired. Serve with pita or flatbread for scooping! 

Leftovers will keep best if the components are separated in the fridge so if you know you will have some, only put together enough for serving. Make sure to enjoy within 4-5 days.