Bring a pot of water to a boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).

While potatoes are cooking, chop all salad ingredients.

While potatoes are cooking, whisk all dressing ingredients.

When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy.

Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad and reserve the other half to scatter across the top.