Begin by bringing a stock pot filled with cold water and 1 tablespoon of salt to a boil. Carefully add the cubed Yukon gold potatoes, cooking them until they are tender, which should take about 12-16 minutes. Once done, drain the potatoes well and set them aside to cool slightly while you prepare to roast.

Preheat your oven to 400°F. In a large mixing bowl, toss the cooked potatoes with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread the potatoes out on a baking sheet in a single layer, and roast them for about 30 minutes. Turn them halfway through to achieve an even golden and crispy exterior.

While the potatoes are roasting, grab a medium bowl and mix together sour cream, mayonnaise, finely chopped scallions, fresh dill, parsley, Dijon mustard, and lemon juice. Whisk until smooth and creamy, then season it with salt and pepper to taste, creating a delicious dressing for your Crispy Potato Salad.

Once the roasted potatoes have cooled slightly, gently fold them into the creamy herb dressing prepared earlier. Be careful not to mash the crispy potatoes; you want them to maintain their texture.

Finally, to elevate your dish, reserve a few sprigs of fresh herbs for garnish. Sprinkle them over the Crispy Potato Salad right before serving.