Prepare the Dressing

In a bowl, mix together grainy mustard, cider vinegar, honey, high-quality olive oil, and a pinch of sea salt. Whisk thoroughly until well blended.

Cook and Crisp the Potatoes

Preheat your oven to 450 degrees Fahrenheit. Wash the potatoes, then place them in a pot and cover with cold water, ensuring the water is about 2 inches above the potatoes. Bring to a boil. Boil for approximately 15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and transfer them to a mixing bowl. Toss with olive oil, sea salt, and several grinds of black pepper.

Line a baking sheet with parchment paper. Spread the seasoned potatoes on the sheet and gently press them down with the bottom of a sturdy cup or measuring cup. Roast in the oven for 20-25 minutes, or until the potatoes are crispy and golden. For extra crispiness, broil for 2-3 minutes at the end.

Prepare Additional Ingredients

While the potatoes roast, cook the bacon until crispy in a skillet. Chop the chives, slice the eggs, and finely chop the shallots.

Combine and Serve

Once the potatoes are done, mix in the finely chopped shallots and crispy bacon. Drizzle with the prepared dressing, tossing until well coated. Transfer the hot potatoes to a serving dish. Garnish with chopped chives, additional black pepper, and sliced eggs. Serve and enjoy.