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Make the dressing: Combine mustard, relish, apple cider vinegar, honey, extra virgin olive oil and a pinch of kosher salt in a mixing bowl. Whisk until well combined.
Boil the potatoes: Preheat the oven to 450°F. Clean the potatoes and add them to a pot. Add cold water until it’s about two inches above the potatoes. Boil for about 15 minutes, until they are fork tender. Drain the water and add the potatoes to a mixing bowl. Toss well with oil, a pinch of kosher salt and a few turns of cracked black pepper to taste.
Bake the potatoes: Line a baking tray with parchment paper. Add the seasoned potatoes and carefully smash them with the bottom of a sturdy cup. Bake the potatoes in the oven for 20–25 minutes or until they are golden brown and crispy.
Cook the bacon: While the potatoes are roasting, crisp up some bacon in a pan, slice the eggs and finely dice the shallot.
Combine and enjoy: Pull the potatoes from the oven, add the diced shallot and chopped crispy bacon to the hot pan with the potatoes. Toss well. Drizzle with as much or as little dressing as you desire, 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.