INSTRUCTIONS

• Bring a medium pot of water to a boil over high heat. Once boiling carefully lower the eggs into the pot using a slotted spoon. Alternatively place the eggs in warm water and once it begins to boil start a 6 minute timer.
• While the eggs cook fill a medium bowl with very cold water. When the eggs are done transfer them to the cold water and cool until easy to handle. If time allows place them in the refrigerator for one hour. Drain and peel the eggs and set aside.
• Place potatoes and sweetpotatoes in a large pot and cover with water (about two inches). Bring to a simmer uncovered then reduce heat to maintain a gentle simmer. Cook until fork tender about 15 to 20 minutes. Drain and return potatoes to the pot to cool slightly.
• Preheat oven to 425 degrees Fahrenheit using the air fryer or roast setting if available. Spread the cooked potatoes on a baking sheet. Use the back of a spoon to lightly smash the potatoes. Drizzle with olive oil and sprinkle with garlic sea salt.
• Roast in the oven for 15 to 20 minutes or until crispy.
• While the potatoes roast whisk together all dressing ingredients in a small bowl until smooth and creamy. The mixture may look separated at first but will emulsify and thicken after about one minute of whisking.
• Remove potatoes from the oven. Top with halved 6 minute eggs bacon pieces, a drizzle of dressing and flaky salt. Finish with fresh dill sprigs and serve.