Boil potatoes in salted water until they’re tender.
Drain and let them cool slightly.
Place them on a baking sheet and smash them with a glass.
Drizzle the smashed potatoes with olive oil and sprinkle them generously with salt and pepper.
Preheat your oven to 200°C (about 400°F). Place the baking sheet in the oven and bake the potatoes for 35 to 40 minutes, or until they’re crispy and golden brown.
In a large bowl, combine the yogurt and mayonnaise.
Dice the cucumber, bell pepper, red onion, and garlic and add these to the yogurt and mayonnaise mixture.
Add the smashed potatoes to the bowl with the dressing and vegetables. Mix gently to ensure the potatoes are coated evenly.
Finally, season the salad with salt, pepper, and dill to taste.
