1-Start by washing the 3 pounds of baby potatoes with skins on, then boil them in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.

2-Gently smash the potatoes to ¼ to ½ inch thick on a baking sheet. Brush with ¼ cup extra virgin olive oil and season with ½ teaspoon kosher salt and ½ teaspoon pepper.

3-Roast the smashed potatoes at 450°F for 55 minutes, flipping halfway through to achieve even crisping. If you prefer, use an air fryer at 400°F for 14-15 minutes for a quicker option.

4-While roasting, hard-boil 6 large eggs by placing them in boiling water for 9-11 minutes, then cool in an ice bath and chop them.

5-Cook 8 strips of bacon until crispy, then chop them finely. Dice 1 small red onion.

6-In a large bowl, combine the cooled, roasted potatoes with the chopped eggs, bacon, and red onion.

7-Prepare the dressing by whisking together 1 cup mayonnaise, 1 tablespoon yellow mustard, ½ teaspoon kosher salt, ¼ teaspoon dill weed, ¼ teaspoon pepper, and 3 to 4 tablespoons whole milk.

8-Gently fold the dressing into the potato mixture until everything is evenly coated. Let the salad cool before serving, either warm or chilled.