Preheat your oven to 425°F (220°C).

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

Drain the potatoes and let them cool for a few minutes.

Once cooled, place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, 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 crispy and golden brown.

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

Once the potatoes are done, remove them from the oven and let them cool slightly.

In a large bowl, combine the crispy potatoes, dressing, chopped chives, crumbled bacon (if using), and cherry tomatoes. Toss gently to combine.

Serve warm or at room temperature.