Smashed Honey Mustard Potato Salad

Place potatoes in a large pot, cover with water, and season generously with salt. Bring to a boil.

Boil the potatoes until they are fork-tender.

Drain the potatoes and transfer them to a parchment-lined baking sheet coated with olive oil.

Use the bottom of a glass to gently smash each potato.

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

Bake at 450°F for about 45 minutes, or until golden brown and crispy.

While the potatoes are baking, prepare the dressing. In a large bowl, combine honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar. Whisk until smooth.

Once crispy, remove the potatoes from the oven and roughly chop them.

Add the chopped potatoes to the bowl with the dressing and toss to coat.

Check for seasoning and add more salt and pepper if desired.

Add the chopped pickles, celery, sliced green onions, and crumbled bacon to the bowl.

Stir everything together until well combined.

Garnish with more sliced green onions and serve warm.