Wash and boil the baby potatoes in salted water for 15-20 minutes, or until fork-tender. Boiling times may vary depending on potato size.

Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.

Drain the boiled potatoes, pat them completely dry, and arrange them onto the lined baking sheet.

Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about 0.25 to 0.5-inch thick.

Brush the smashed potatoes with extra virgin olive oil. Season evenly with kosher salt and black pepper.

Roast in the preheated oven for 55 minutes, or until the potatoes are crispy and golden brown. Flip them halfway through baking for even crisping.

Allow the roasted potatoes to cool for about 15 minutes before adding them to the salad.

In a medium bowl, combine mayonnaise, yellow mustard, dill weed, kosher salt, and black pepper. Whisk until all ingredients are well combined and smooth. Cover the bowl and refrigerate until ready to assemble the salad. The dressing will thicken as it chills.

In a large mixing bowl, combine the finely diced red onion, cooked and chopped bacon, chopped hard-boiled eggs, and the slightly cooled smashed potatoes.

Pour your desired amount of dressing over the ingredients, reserving a small amount for serving on the side if preferred. Gently stir everything together until all ingredients are fully coated and combined. Add more dressing as needed to reach your desired consistency.

Serve the Smashed Potato Salad immediately with extra dressing on the side, or refrigerate it in an airtight container until ready to serve.