Crispy Herb Smashed Potato Salad

Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain. 

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.

Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper and garlic powder.

Roast potatoes in the preheated oven, flipping halfway through cooking time, until very crispy and browned, 40 to 50 minutes. 

While potatoes are roasting, prepare the dressing. Combine remaining 1/4 teaspoon pepper with sour cream, mayonnaise, mustard, lemon juice, dill, and parsley.  Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired. 

Reserve 1/4 cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated.  Add to a serving dish and top with reserved green onion, crispy potatoes, and more dill and parsley as desired.