Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly. Preheat the oven to 425°F (220°C).

On a baking sheet, place the potatoes and gently smash each one with a fork until flattened but still intact.

Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 20-25 minutes or until crispy and golden.

In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.

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

In a large bowl, combine the smashed potatoes, cherry tomatoes, parsley, green onions, and bacon bits if using.

Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.