Preheat your oven to 425°F (220°C).

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

Drain the potatoes and let them cool slightly.

On a large baking sheet, arrange the potatoes in a single layer. Using a potato masher or the bottom of a glass, gently smash each potato until 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 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 small bowl.

Once the potatoes are done, let them cool for a few minutes before transferring them to a large mixing bowl.

Add the dressing, chopped chives, crumbled bacon (if using), and cherry tomatoes to the bowl with the potatoes. Gently toss to combine.

Serve warm or at room temperature.