1. Boil the Potatoes: In a large pot, add baby potatoes and cover with cool water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Drain and Cool: Drain the potatoes and let them cool for about 5 minutes, until they are easier to handle.
3. Preheat Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C).
4. Smash the Potatoes: Once the potatoes are cool enough, place them on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato to about half an inch thick.
5. Season and Drizzle: In a bowl, mix olive oil, garlic powder, onion powder, salt, and pepper. Brush the mixture evenly over the smashed potatoes.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, until potatoes are golden brown and crispy.
7. Prepare the Dressing: In a separate bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, chopped green onions, and parsley. Stir until well combined.
8. Combine: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Then, gently fold them into the dressing, ensuring each potato is coated.
9. Serve or Chill: At this stage, you can serve the salad warm or chill it in the refrigerator for 30 minutes for a refreshing take.
10. Garnish and Enjoy: If desired, add crumbled bacon or cheese on top before serving for an extra flavor boost.