1-Begin by washing and boiling the potatoes in salted water for 15 to 20 minutes until they’re fork-tender, as this sets the base for crispy textures. Once done, drain and pat them dry before moving on.

2-Next, preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper for easy cleanup. Place the dried potatoes on the sheet and smash them to about ¼ to ½ inch thick using a masher or sturdy glass, which helps create those irresistible crispy edges. Brush the smashed potatoes with ¼ cup olive oil and season with ½ teaspoon salt and ½ teaspoon pepper, then roast for 55 minutes, flipping halfway through until they’re golden and crunchy.

3-After roasting, let the potatoes cool for about 15 minutes to make handling easier and prevent the salad from becoming mushy.

4-While the potatoes cool, prepare the dressing by mixing 1 cup mayonnaise, 1 tablespoon yellow mustard, ½ teaspoon kosher salt, ¼ teaspoon dill weed, and ¼ teaspoon pepper in a bowl. Adjust the thickness with 3 to 4 tablespoons whole milk as needed, then chill it until you’re ready to use.

5-In a large bowl, combine the finely diced red onion, cooked and chopped bacon, chopped hard-boiled eggs, and the cooled smashed potatoes for a hearty mix.

6-Add the dressing to taste and gently stir to coat everything evenly, saving some dressing if you prefer to add it later.

7-Finally, serve immediately for a warm option or refrigerate in an airtight container until serving to let the flavors meld.