1-First, wash and boil the 2 pounds of baby potatoes in salted water until they are tender, which usually takes 15-20 minutes. Once done, drain them and let them cool slightly before smashing them to about a quarter to half an inch thick. This step helps achieve that ideal crispy texture when roasted.

2-Next, brush the smashed potatoes with 2 tablespoons of olive oil and season them with kosher salt and pepper. Roast them at 450°F (232°C) for 55 minutes until they turn golden and crispy. While the potatoes roast, prepare the hard-boiled eggs by boiling them for 9-10 minutes, then cool them in an ice bath for easy peeling.

3-After the potatoes cool, mix them in a large bowl with 1/2 cup diced red onion, 4 slices of chopped crispy bacon, and 3 chopped hard-boiled eggs. For the dressing, combine 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon dried dill weed, kosher salt, pepper, and 1/4 cup whole milk, adjusting the milk for your desired consistency.

4-Gently fold the dressing into the potato mixture to keep some chunkiness for texture. If you have time, chill the salad in the refrigerator for at least 30 minutes to let the flavors blend. Serve it warm or cold, and remember you can add more dressing on the side if needed. This method not only boosts flavor but also makes the salad versatile for different occasions, like pairing with grilled meats or simple dinner ideas for a complete meal.