1- Creating smashed potato egg salad is a fun, hands-on process that starts with simple steps and leads to a tasty result. Begin by washing and boiling 3 pounds of baby potatoes in salted water for 15 to 20 minutes until they’re tender, setting the foundation for that creamy base.

2- While the potatoes cook, hard-boil 6 large eggs by placing them in water and boiling for about 10 to 12 minutes, then cool them in an ice bath for easy peeling. Once done, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to get ready for roasting.

3- Drain the potatoes, pat them dry thoroughly, and place them on the baking sheet. Smash each one to about 1/4 to 1/2 inch thick to increase surface area for crispiness. Brush with 1/4 cup extra virgin olive oil, season with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper, then roast for 55 minutes, flipping halfway through until they’re golden and crispy. Let them cool for 15 minutes before moving on.

4-Making the Dressing and Combining: For the dressing, mix 1 cup mayonnaise, 1 tablespoon yellow mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon dill weed, and 1/4 teaspoon pepper in a bowl until smooth. Refrigerate it to thicken, adding 3-4 tablespoons of whole milk if needed to adjust consistency.

5- In a large bowl, combine the cooled smashed potatoes with 1 small finely diced red onion, the chopped bacon, and the chopped hard-boiled eggs. Add the dressing to taste, stirring gently to coat everything evenly. The total preparation takes about 30 minutes, plus 55 minutes of cooking, for a complete time of around 1 hour and 25 minutes. To add value, if you’re planning a full meal, consider pairing this with a refreshment like our spicy margarita recipe for a festive touch.