Cook small waxy potatoes in a large pot of boiling water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Chop romaine lettuce, pickles, and red onion into bite-sized pieces and set aside in a large bowl.

In a separate bowl, whisk together mayonnaise, Dijon mustard, vinegar, seasoning, and fresh dill until well combined. Taste and adjust.

Smash each potato to about 1/4 to 1/8 inch thick using the bottom of a glass, ensuring they retain their shape.

Preheat air fryer to 375°F. Arrange smashed potatoes in a single layer, spray with avocado oil, and sprinkle with seasoning. Air fry for 15 minutes until crispy.

In the bowl with prepped lettuce, add pickles and red onion. Drizzle with half the dressing and toss gently.

Add air-fried potatoes to the salad mixture. Toss gently and drizzle remaining dressing before serving.