Wash the baby potatoes well before cooking. Place them in a large pot with salted water. Boil for about 15 minutes, until they become tender but still hold their shape.

Drain the potatoes carefully after boiling. Let them cool for several minutes. They should become easy to handle. Pat them gently with paper towels to remove extra moisture.

Place the potatoes on a lined baking sheet. Use a potato masher or flat glass to gently smash them. Keep each potato slightly thick for a crispy center.

Drizzle olive oil over the smashed potatoes. Sprinkle them with salt, black pepper, garlic powder and paprika. Turn them gently so the seasoning covers most surfaces.

Bake the potatoes in a preheated 425°F oven. Roast them for about 20 minutes. Flip them halfway through cooking. Continue until the edges look golden and crisp.

While the potatoes cook, wash and slice the cucumber. Thin slices work best for this salad. Add the cucumber and sliced red onion to a large mixing bowl.

Add mayonnaise, sour cream, lemon juice and Dijon mustard to another bowl. Stir in garlic, dill, parsley, salt and black pepper. Mix until the dressing becomes smooth.

Remove the potatoes from the oven when they are golden and crisp. Let them cool for about five minutes. This keeps the cucumber fresh and prevents a watery dressing.

Add the cooled smashed potatoes to the cucumber mixture. Pour the creamy dressing over everything. Toss gently with a spatula until the ingredients are evenly coated.

Cover the salad and refrigerate it for 15 to 20 minutes. This short resting time helps the flavors blend. Add extra herbs before serving if desired.