Preheat your oven to 425°F (220°C).

Boil the baby potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly.

Place the potatoes on a baking sheet and gently smash each one with a fork.

Drizzle olive oil over the smashed potatoes and season with salt and pepper.

Bake in the oven for 25-30 minutes until crispy and golden.

While the potatoes bake, mix sour cream, mayonnaise, Dijon mustard, chives, and red onion in a bowl.

Once the potatoes are done, let them cool for a few minutes.

Combine the potatoes with the dressing and add crumbled bacon.

Toss gently and serve warm or chilled.