1-Step 1: Boil the Baby PotatoesStart your crispy smashed potato salad by washing 2 lbs baby potatoes thoroughly. Place them in a large pot and cover with cold water by 2 inches. Add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce to medium and simmer 15-20 minutes until fork-tender but still firm. This prevents mushiness when smashing. Drain well and let cool 10 minutes. For busy schedules, boil ahead and refrigerate up to 2 days.

2-Step 2: Smash and Season the PotatoesPreheat oven to 425°F. Line a baking sheet with parchment paper. Arrange cooled potatoes in a single layer. Gently smash each to ½-inch thickness using a potato masher, fork, or glass bottom. Keep some shape for better crisping. Drizzle evenly with 3 tablespoons olive oil. Sprinkle 1 teaspoon kosher salt, ½ teaspoon black pepper, and optional ½ teaspoon garlic powder. Use hands to coat lightly. Vegan or low-cal? Skip oil or use cooking spray.

3-Step 3: Roast for CrispinessRoast in the preheated oven for 25-30 minutes. Flip potatoes halfway with a spatula to crisp all sides. Watch for golden, crunchy edges, especially on smashed baby potato salad pieces. Remove and cool completely on the sheet, about 20 minutes. Cooling stops carryover cooking and firms texture for mixing. This step defines the potato salad recipe’s standout crunch.

4-Step 4: Prepare the Creamy DressingWhile potatoes cool, whisk ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ cup chopped red onion, and ¼ cup chopped fresh dill in a large bowl. Taste and adjust salt or pepper. For herbed versions, add chives. Gluten-free eaters, all good here. This dressing clings perfectly to crispy potatoes.

5-Step 5: Assemble and Toss GentlyAdd cooled roasted potatoes to the dressing bowl. Fold gently with a spatula to coat without breaking crisps. Mix in optional bacon crumbles or pickles. Chill 30 minutes for flavors to blend, or serve at room temp. Yields 6 servings as a side. Total time: 55 minutes. Pro tip for diet-conscious: Lighten with yogurt. Perfect next to blackened chicken for protein balance.