1-Getting started with smashed potato egg salad: Begin by washing and boiling the baby potatoes in salted water for 15-20 minutes until they are fork-tender, then drain and pat them dry. This sets the foundation for the crispy texture that makes this salad special.

2-Next: preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup. Once the potatoes are ready, place them on the sheet and smash each one to about 1/4 to 1/2 inch thickness using a potato masher or a sturdy glass. Brush them with extra virgin olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper before roasting.

3-Roast the potatoes: for 55 minutes, flipping them halfway through, until they turn golden brown and crispy. While they cool for 15 minutes, mix up the dressing by combining 1 cup mayonnaise, 1 tablespoon yellow mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon dill weed, and 1/4 teaspoon pepper in a bowl; stir in 3 to 4 tablespoons whole milk to get the right consistency and refrigerate it.

4-Combining and Serving: In a large bowl, toss the cooled smashed potatoes with finely diced red onion, chopped bacon, and chopped hard-boiled eggs. Pour the dressing over the mix and stir gently to coat everything evenly, reserving some if you like. Serve right away or chill it for later, as this salad tastes great both warm and cold.