Preheat your oven to 350°F and place a rack on a baking sheet. Arrange the thick-cut bacon slices on the rack in a single layer and bake for 15–20 minutes until the edges start to crisp. Flip the bacon and bake for another 10–15 minutes until it's mostly cooked but still slightly pliable. Switch your broiler to high, sprinkle the brown sugar evenly over the bacon, and broil for 1–3 minutes until the sugar caramelizes and bubbles (watch carefully—it can burn quickly). Remove the bacon from the oven and let it cool on the sheet; the grease will pool beneath it and can be used for roasting the potatoes.

While the bacon cooks, bring a large pot of salted water to a boil and add the baby potatoes. Boil for 20–30 minutes until the potatoes are just tender when pierced with a fork—they should hold their shape but have no resistance at the center. Drain the potatoes thoroughly in a colander and set aside. I like to let them cool for just a minute or two so they're still warm but easier to handle when smashing.

In a medium bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, honey, lemon juice, and minced garlic until smooth and well combined. Fold in the fresh dill and chives, then season generously with kosher salt and freshly cracked black pepper to taste. Set the dressing aside at room temperature until the potatoes are ready.

Increase your oven temperature to 450°F. Transfer the drained potatoes to the baking sheet with the bacon grease and use a potato masher to smash them into an even layer about 1/2-inch thick. Season the flattened potatoes with kosher salt, freshly ground black pepper, and smoked paprika. Roast for 25–35 minutes, flipping the potatoes halfway through, until the edges are golden and crispy. I find that the potatoes taste best when they get a little color on both sides—this creates texture contrast with the creamy center.

Transfer the hot crispy potatoes from Step 4 to a large serving bowl and immediately pour the dressing from Step 3 over them while they're still warm—this helps the potatoes absorb the flavors. Crumble the cooled candied bacon from Step 1 into bite-sized pieces and fold it into the salad along with the chopped hard-boiled eggs. Gently toss everything together, taste for seasoning, and add more salt and pepper if needed. Top with extra fresh herbs if desired and serve warm or at room temperature.