Thoroughly wash the baby potatoes to remove any dirt. Place them in a large pot, cover with cold water, and add kosher salt. Bring the pot to a boil over high heat, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.

Preheat the oven to 425°F (220°C). Drain the boiled potatoes and let them cool slightly. Line a baking sheet with parchment paper and arrange the potatoes in a single layer. Using a potato masher or the bottom of a glass, gently smash each potato to about half an inch thick, keeping them intact. Drizzle with extra virgin olive oil, then sprinkle with garlic powder, additional kosher salt, and freshly cracked black pepper. Use a spatula to toss and ensure the potatoes are well coated with oil and seasonings.

Roast the seasoned, smashed potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy. When done, remove them from the oven and let cool slightly to make tossing easier later.

While the potatoes roast, combine the mayonnaise, Dijon mustard, chopped fresh herbs (such as parsley, dill, or chives), and chopped green onions in a mixing bowl. If desired, add diced pickles or relish and crispy turkey bacon bits for extra flavor and texture. Mix everything together until evenly combined. Taste and adjust seasoning; a squeeze of lemon juice can add some brightness here. I like adding a bit more chopped herbs for a fresh burst of flavor.

In a large mixing bowl, gently toss the warm, crispy potatoes with the prepared dressing until all the potatoes are evenly coated. Serve the salad immediately for the best texture, or refrigerate for at least 30 minutes if you prefer to serve it cold—this gives the flavors time to meld beautifully. Garnish with additional chopped herbs or green onions just before serving, and for a little extra richness, drizzle a bit of extra olive oil or lemon juice over the top.