Preheat oven to 425 degrees F.

Bring a large pot of water to a boil. When the water is boiling, drop the potatoes and cook until fork tender. About 10 minutes. Strain and let cool.

Line the boiled potatoes on 2 large baking sheets. Coat the potatoes with a good amount of olive oil. Gently smash 3/4 of the potatoes using the back of a water glass. Press down gently over the potatoes to do this. Season with salt and pepper and ensure that the potatoes don't overlap. Add the head of garlic to the pan making sure to cut the top off and coat with oil. Bake in the oven for 30 minutes. Remove the trays from the oven, gently flip the potatoes to allow the other side to crisp up. Return to the oven 10-15 minutes until all the potatoes are crispy and golden. Let cool slightly before tossing with dressing.

While the potatoes are baking, thinly slice the bacon and cook until crispy. Shred the cheese and set aside.

To make the dressing: Combine all the ingredients into a mixing bowl and stir to combine. Add 1-2 TBS of bacon fat if desired. Once the head of garlic has finished roasting, squeeze out all the cloves, mash them up and throw them into the dressing to incorporate. If you can't find maple Dijon or even a smoked Dijon, use regular Dijon and add a touch of maple syrup and liquid smoke.

To make the salad: combine the cooled crispy potatoes with the cooked bacon, shredded cheese, chives and dill. Mix well with the dressing and transfer to a serving bowl. Taste and adjust with salt and pepper to your liking. Enjoy at room temperature or chill for 1 hour. Enjoy!