Preparation Steps

• Preheat your oven to 400°F (200°C).
• Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain them thoroughly.
  1 pound baby potatoes
• Place the drained potatoes on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass or a fork.
• Drizzle the smashed potatoes with olive oil and season with salt and pepper.
  1 pound baby potatoes
• Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
• While the potatoes are baking, prepare the dressing. In a medium bowl, whisk together mayonnaise and Dijon mustard.
  1 pound baby potatoes
• Stir in the chopped celery, red onion, and fresh dill. Season with additional salt and pepper to taste.
  1 pound baby potatoes
• Once the potatoes are crispy, let them cool slightly. Gently toss the cooled smashed potatoes with the prepared dressing.
• Serve immediately or chill for later. Enjoy!