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 to make the dressing.

Preheat the oven to 450 degrees. Clean the potatoes, add them to a pot, and cover with cold water until it's about 2 inches above the potatoes. Bring to a boil and cook for about 15 minutes until fork tender. Drain the water and add 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. Add the seasoned potatoes and carefully smash them with the bottom of a sturdy cup or measuring cup. Place the potatoes in the oven for 20-25 minutes or until golden brown and crispy. Optionally broil for 2-3 minutes.

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

Pull the potatoes from the oven, add the finely diced shallots and crispy bacon to the hot pan with the potatoes. Toss well. Drizzle with dressing to desired amount and toss again until well coated.

Add the warm potatoes to a serving dish. Finish with chopped chives, a few turns of cracked black pepper, and sliced egg. Serve.