Wash and peel 2 pounds of waxy potatoes, then place them in a large pot filled with salted cold water. Bring to a boil and cook for 15-20 minutes until fork-tender.

Carefully drain the potatoes and let them cool for about 5 minutes. Smash each potato to about ½ inch thick.

Preheat oven to 425°F (220°C). Drizzle smashed potatoes with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through.

In a mixing bowl, combine mayonnaise, Dijon mustard, and chopped herbs. Add sliced green onions, mix well.

Once potatoes are crispy, gently mix with the creamy dressing in a large bowl and serve immediately.