1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
3. Roast the potatoes for 25-30 minutes, or until they are golden brown and tender. Stir halfway through to ensure even cooking.
4. While the potatoes are roasting, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
5. Once the potatoes are done, let them cool slightly before transferring them to a large serving bowl.
6. Add the red onion, dill, parsley, feta cheese, and toasted pine nuts to the potatoes.
7. Pour the dressing over the salad and gently toss everything together until well combined. Taste and adjust seasoning if necessary.
8. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

My abuela always said that a good cook knows when to trust their instincts. As you make this dish, feel free to adjust the seasonings and ingredients to suit your taste. Remember, cooking is an art, not a science.