Preheat your oven to 450°F (230°C).

In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

On a baking sheet lined with parchment paper, place the cooked potatoes. 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.

Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden and crispy.

While the potatoes are roasting, in a medium 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 for a few minutes, then toss them in the dressing.

Gently fold in the chopped chives, crumbled bacon (if using), and cherry tomatoes (if using).

Serve warm or at room temperature.