Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until the potatoes are fork-tender.

Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, gently smash each potato with the back of a fork or your palm, leaving them slightly chunky.

In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, black pepper, and salt until smooth.

Pour the dressing over the smashed potatoes and gently fold in until the potatoes are well coated.

Add the chopped parsley and sliced green onions, mixing gently to combine.

Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature, garnished with additional parsley if desired.