Preheat the oven to 200 degrees.

In a jar combine the creole seasoning ingredients and shake to combine.

Spray a large baking tray with oil, place the baby potatoes onto the baking tray, pour olive oil over the potatoes and sprinkle with creole seasoning. Roll the potatoes around the seasoning and oil until well covered, spread out the potatoes so they are not touching.

Pierce each potato with a fork and bake for 15-20 minutes or until tender.

While the potatoes are roasting prepare the salad by chopping the vegetables and herbs, I like to add some of the chopped herbs into the dressing.

Add the dressing ingredients into a jar and shake to combine.

Once the potatoes are tender, remove them from the oven and smash each potato, individually with the base of a heavy glass, gently peeling the potato off the base of the glass with a fork. Make sure the smashed potatoes are spaced out not overlapping on the baking tray and pop back into the oven to crisp up for another 10 minutes.

Once the potatoes are crispy remove from the oven to cool, I like to do this on a paper towel-lined cake rack.

To serve, place ¾ of the dressing into a large serving bowl or platter, and layer the smashed potatoes and salad ingredients.

Gently toss the salad to combine the dressing and then drizzle the remaining dressing over the salad to serve.