Smashed Potato Salad

Bring a pot of water to a boil. Boil the potatoes for 20 minutes until fork tender. Drain and add them to a parchment lined or greased sheet pan
Preheat the oven to 425 F
Spray the bottom of a glass or small bowl with cooking spray and smash the potatoes down
Drizzle the potatoes with olive oil, and season with salt, pepper and garlic powder
Roast for 20-25 minutes, then flip and bake for an additional 20-25 minutes until brown. Alternatively, you can air-fry on 425 F for 25-35 minutes
While that roasts, prepare the dressing by mixing together all of the dressing ingredients until well combined
Once the potatoes are ready, cut them into smaller pieces and add them to the dressing. Toss together until fully combined and garnish with extra scallions or chopped parsley
This dish can be served cold or at room temperature. Leftovers can be refrigerated for up to 4 days.