Crispy Smashed Potato Salad

Ingredients:

• ½ pound bacon
• 4 teaspoons salt, divided
• 3 pounds baby gold potatoes
• 1 tablespoon olive oil
• 3/4 teaspoon pepper, divided, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Silver Spring Dijon Mustard
• 1 tablespoon Silver Spring Cream Style Horseradish
• 1 tablespoon lemon juice
• 1/2 tablespoon dried dill
• 1/2 tablespoon dried parsley
• 1 bunch green onions, thinly sliced

Directions:

1. Preheat the oven to 375 degrees. Line a rimmed baking pan with aluminum foil. Place bacon strips in one even layer. Bake for 15 minutes or until bacon is crispy, remove from oven and place on paper towel to drain, once cooled chop into small pieces. Remove all but 2 tablespoons of bacon grease from the pan.
2. While bacon is in the oven place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are fork tender, 12 to 15 minutes; drain.
3. Increase the oven temperature to 425 degrees F. Place the boiled potatoes in a single layer on the pan used for the bacon. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with 1 tablespoon olive oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper and garlic powder.
4. Roast potatoes in the preheated oven, until very crispy and browned, about 30 minutes. Once done roasting roughly chop into bite sized pieces.
5. While potatoes are roasting, prepare the dressing. Combine bacon, remaining 1/4 teaspoon pepper with sour cream, mayonnaise, Silver Spring Dijon Mustard, Silver Spring Cream Style Horseradish, lemon juice, dill, parsley, and green onions. Stir well to combine. Taste for seasoning and adjust as desired.
6. Mix potatoes carefully with dressing until well coated. Cover and place in fridge for at least 20 minutes before serving.