1-Preparing Smashed Potato Egg Salad: Start by boiling 3 pounds of baby potatoes in salted water for 15-20 minutes until they are tender, then drain and dry them well. Once cooled, smash the potatoes to about ¼ to ½ inch thick for that perfect texture.

2-Roasting the potatoes and preparing the dressing: Next, brush the smashed potatoes with ¼ cup of extra virgin olive oil and season with ½ teaspoon each of kosher salt and pepper. Roast them at 450°F for 55 minutes, flipping halfway through to ensure they get crispy all over. While the potatoes roast, prepare the dressing by mixing 1 cup mayonnaise, 1 tablespoon yellow mustard, ¼ teaspoon dill weed, ½ teaspoon kosher salt, ¼ teaspoon pepper, and 3-4 tablespoons of whole milk, then chill it in the refrigerator.

3-Combining ingredients: Once everything is ready, combine the crispy potatoes with 1 small finely diced red onion, 8 strips of cooked and chopped bacon, and 6 large hard-boiled eggs that are chopped. Gently toss all the ingredients with the chilled dressing for a creamy finish.