Begin by washing and cubing your Yukon Gold potatoes into bite-sized pieces. In a large pot, bring salted water to a rolling boil and carefully add the potatoes. Cook for 12–16 minutes, or until they are fork-tender but not falling apart. Once cooked, drain the potatoes in a colander and let them cool slightly while you prepare for roasting.

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and to help keep the potatoes from sticking.

In a large mixing bowl, toss the boiled potatoes with olive oil, garlic powder, kosher salt, and freshly cracked black pepper. Spread the potatoes in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and roast the potatoes for about 30 minutes, stirring halfway through to achieve an even golden-brown crispiness.

While the potatoes are roasting, prepare the creamy dressing by combining sour cream, mayonnaise, chopped scallions, fresh dill, parsley, Dijon mustard, and lemon juice. Season with salt and pepper.

Once the potatoes are perfectly roasted, remove them from the oven and let them cool slightly. In a serving bowl, gently fold the warm potatoes into the dressing.

Transfer the dressed potato salad to a serving platter. Garnish with additional reserved herbs and serve.