Preheat your oven to 450°F (230°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 for a few minutes.

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 flattened but still intact.

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 20-25 minutes, or until the potatoes are golden brown and crispy.

While the potatoes are baking, in a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.

Once the potatoes are done, let them cool slightly before adding them to the bowl with the dressing. Gently toss to combine.

Fold in the chopped chives, crumbled bacon (if using), and cherry tomatoes. Serve warm or at room temperature.