Step 1

Prep the Potatoes: In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly. While the potatoes are cooling, preheat your oven to 425°F.

Step 2

Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

Step 3

Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.

Step 4

Prepare the Dressing: While the potatoes are baking, in a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, the remaining 1 tablespoon olive oil, 1/4 teaspoon pepper, chopped dill, chopped parsley, and diced chives. Adjust the seasoning with more salt and pepper to taste.

Step 5

Combine: Once the potatoes are done, let them cool for a few minutes, then transfer to a large mixing bowl. Add the dressing to the potatoes and gently mix until the potatoes are well coated.

Step 6

Final Touches: Add the crumbled bacon to the salad and mix gently to incorporate.

Step 7

Serve: Garnish with additional dill, parsley, and chives before serving. This salad can be served warm or at room temperature or chilled for later.