Start by placing your baby potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes in a colander and let them cool slightly.

While the potatoes are cooling, heat a skillet over medium heat. Add the bacon strips and cook until they become crispy and golden brown, about 5-7 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain. Reserve a tablespoon of bacon fat in the skillet, which will be used in the dressing.

In a mixing bowl, whisk together the Dijon mustard, mayonnaise, and the reserved bacon fat until smooth. Add salt and pepper to taste, ensuring the dressing is well-seasoned.

Once the potatoes are cool enough to handle, place them in a large mixing bowl. Use a fork or the bottom of a glass to gently smash each potato until they are partially broken but still have some texture.

To the smashed potatoes, add the crispy bacon pieces and pour the dressing over everything. Gently fold the ingredients together with a spatula.

Now is the time to taste your creation! Adjust the seasoning by adding more salt, pepper, or even a touch more Dijon mustard if you desire a stronger flavor.

Transfer the salad to a serving dish. For a finishing touch, optionally garnish with chopped fresh herbs such as parsley or chives.