Combine whole grain mustard, apple cider vinegar, honey, extra virgin olive oil, and a pinch of kosher salt in a mixing bowl. Whisk until well combined.

Preheat the oven to 450 degrees. Clean the potatoes, then add them to a pot. Cover with cold water, ensuring the water is about 2 inches above the potatoes. Bring to a boil. Once boiling, cook for about 15 minutes until fork tender. Drain the water and transfer the potatoes to a mixing bowl. Toss with avocado oil, kosher salt, and a few turns of cracked black pepper.

Line a baking tray with parchment paper. Place the seasoned potatoes on the tray and carefully smash them with the bottom of a sturdy cup or measuring cup. Roast in the oven for 20-25 minutes until golden brown and crispy, optionally broiling for 2-3 minutes.

While the potatoes are roasting, cook the bacon in a pan, chop the chives, slice the eggs, and finely dice the shallots.

Pull the potatoes from the oven, add the diced shallots and crispy bacon to the hot potatoes. Toss well. Drizzle with desired dressing, toss again until well coated. Transfer to a serving dish and finish with chopped chives, cracked black pepper, and sliced eggs.