Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the baby Yukon gold potatoes clean and pat them dry.
Roast: Roast the smashed potatoes in the preheated oven for 25-30 minutes or until golden brown and crispy.
Smash Potatoes: Place the potatoes on a baking sheet and brush with avocado oil. Use the bottom of a glass cup and gently smash each potato, ensuring they remain intact.
Prepare Sauce: While the potatoes are roasting, prepare the sauce. In a mixing bowl, combine dairy-free yogurt, vegan mayo, Dijon mustard, fresh dill, diced red onion, chopped dill pickles, diced red pepper, green onion, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Combine: Once the smashed potatoes are crispy and golden, remove them from the oven and let them cool slightly. In a large mixing bowl, gently toss the roasted potatoes with the prepared sauce until evenly coated.
Serve: Transfer the Dill Pickle Smashed Potato Salad to a serving dish. Garnish with additional chopped dill and green onions if desired. Serve chilled or at room temperature.