Instructions:
- Wash and boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain thoroughly and let cool slightly (about 10 minutes).
- Preheat oven to 425°F (220°C). Toss the slightly cooled, drained potatoes with 2 Tbsp olive oil, salt, and pepper on a baking sheet.
- Using a sturdy glass or a potato masher, gently press each potato until it is flattened into a rough, ½-inch thick disc.
- Roast for 25–30 minutes, flipping halfway through, until the edges are deeply golden brown and crispy.
- While potatoes roast, whisk together all vinaigrette ingredients (lemon juice, olive oil, garlic, herbs, mustard, sweetener, salt/pepper) in a small bowl until emulsified.
- Hard-boil, peel, and chop the eggs. Finely dice the red onion and celery.
- Transfer the hot, crispy smashed potatoes to a large mixing bowl. Immediately pour about ¾ of the vinaigrette over the warm potatoes, gently tossing to coat.
- Gently fold in the chopped eggs, red onion, and celery. Add more dressing if needed, aiming for a glossy texture.
- Allow the salad to sit at room temperature for 10–15 minutes for flavours to meld before serving, garnished with extra dill if desired.