Creating Easy Crispy Smashed Potato Salad is simple when you follow these clear steps:

1. Boil the Potatoes: In a large pot, add the baby potatoes and cover with water. Bring to a boil and cook for about 15 minutes or until tender.
2. Drain and Cool: Once cooked, drain the potatoes and allow them to cool for about 10 minutes.
3. Preheat for Crispiness: Preheat your oven to 425°F (220°C).
4. Smash the Potatoes: On a baking sheet lined with parchment paper, place the cooled potatoes. Use a fork or the bottom of a glass to gently smash each potato.
5. Season the Potatoes: Drizzle with olive oil and season with salt and pepper to taste. Toss to coat evenly.
6. Bake the Potatoes: Place in the preheated oven and bake for 15-20 minutes or until the potatoes are golden and crispy.
7. Mix the Salad: In a large bowl, combine the halved cherry tomatoes, chopped red onion, and corn.
8. Prepare the Dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard. Season with additional salt and pepper as needed.
9. Combine: Once the potatoes are ready, add them to the vegetable mixture. Pour the dressing over and gently toss until everything is well coated.
10. Serve or Chill: You can serve immediately, or let it chill in the fridge for about 15 minutes for flavors to meld.

These simple steps guide you through creating this amazing salad effortlessly.