Begin by placing the baby Yukon gold potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

Once the potatoes are tender, carefully drain them and allow them to cool for about 5-10 minutes.

Use the back of a glass or a potato masher to gently smash each potato to create crisp edges.

Toss the smashed potatoes with avocado oil and salad seasoning in a mixing bowl. Preheat your air fryer to 375°F and roast the potatoes for about 15 minutes.

While the potatoes are roasting, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh dill, salt, and pepper in a bowl.

In a large serving bowl, combine the romaine lettuce, pickles, red onion, and half of the roasted potatoes. Drizzle dressing over and toss gently.

Scatter the remaining crispy potatoes on top for additional crunch and serve immediately.