Place parchment paper on a rimmed sheet pan and place sliced potatoes on pan in one layer. Drizzle with olive oil and a pinch of salt and place the pan in the oven. Let cook for 20 minutes until golden brown. When the potatoes are done roasting, remove from oven and let cool.
Make the yogurt dressing. Mix the Greek yogurt, vinegar, Dijon mustard, salt and pepper. Add the dill and stir gently to combine. Add the cucumbers and red onion and gently combine until coated in the dressing. Add the roasted potatoes and gently combine. I like to add the potatoes last to give them a little more time to cool.
Pour the salad into your favorite serving dish and enjoy!
Notes
If you don't have parchment paper, you can prep the sheet pan with cooking spray
Recipe by Six Snippets at https://www.sixsnippets.com/creamy-dill-cucumber-potato-salad/