- 2 lbs. Farmer's Promise yellow potatoes
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- Salt & pepper, to taste
- 4 slices Black Label Original Bacon
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 2 green onions, sliced
- 2 tbsp. fresh dill, chopped plus more for garnish
Dressing- ¾ c. mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. sour cream
- 1 tbsp. apple cider vinegar
- 1 tsp. honey
- 1 tsp. garlic powder
- Salt & pepper, to taste
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Preheat the oven to 425°F. Boil potatoes for 18–20 minutes, or until fork tender. Drain and let cool slightly. Heat the Black Label Original Bacon slices in a skillet over medium heat for 4–5 minutes, stirring occasionally, until hot and crispy. Transfer to a paper towel-lined plate and let cool slightly, then chop and set aside. Place potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass. Drizzle with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy. Whisk together the mayonnaise, Dijon mustard, sour cream, apple cider vinegar, honey, garlic powder, salt, and pepper in a large bowl. Reserve about one-third of the smashed potatoes for topping. Fold the remaining potatoes into the dressing with the chopped eggs, celery, green onions, dill, and three-quarters of the crispy bacon. Transfer the potato salad to a serving platter and top with the reserved crispy smashed potatoes, remaining bacon, extra fresh dill, and freshly cracked black pepper. Serve warm or chilled.
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