Preheat your oven to 425°F (220°C).

Wash the baby potatoes and place them in a large pot. Cover with water and add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly.

On a baking sheet lined with parchment paper, place the potatoes and gently smash each one with the bottom of a glass or a potato masher until they are about 1/2 inch thick.

Drizzle the olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.

Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy.

While the potatoes are baking, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a bowl.

Once the potatoes are done, let them cool for a few minutes, then transfer them to a large bowl. Add the dressing, chives, and bacon (if using), and toss gently to combine.

If using cherry tomatoes, fold them in just before serving.