Boil the potatoes in just enough water until tender. Drain the water.
Preheat the oven to 400°F.
Spread the drained potatoes on a baking sheet lined with parchment paper, leaving some space between them. Using a glass, gently flatten them and season with olive oil, salt, pepper, and paprika.
Bake the potatoes for 45 minutes, until very crispy. Let them cool.
While the potatoes are baking, combine the yogurt, mayonnaise, vinegar, and mustard in a bowl. Season the dressing with salt and pepper. Slice the chives into rings, finely chop the dill, and stir them into the dressing.
Dice the cucumbers and slice the green onions into rings. Add them to the dressing and mix well.
Roughly crumble the cooled potatoes and mix them with the dressing just before serving.
