In a medium pot over medium-high heat, boil the baby potatoes for about 15 minutes until fork-tender. Drain them well.

While the potatoes boil, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place the boiled potatoes on the prepared baking sheet. Using the flat bottom of a glass or a potato masher, gently smash each potato until flattened.

Drizzle the smashed potatoes with olive oil and sprinkle evenly with paprika, salt, and black pepper. Bake in the preheated oven for about 40 minutes or until crispy and golden brown.

In a mixing bowl, combine Greek yogurt, diced dill pickles, mayo, fresh dill, lemon juice, pickle juice, and mustard. Mix until well combined.

Once the potatoes are crispy, transfer them to a large mixing bowl. Add the prepared dressing and gently toss until the potatoes are evenly coated. Serve warm or chilled.