How to Make Warm, Crispy Honey Mustard Potato Salad

Make the Dressing

• 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.

Boil and Roast the Potatoes

• Preheat the oven to 450 degrees. Clean the potatoes, then add them to a pot. Cover with cold water. You want the water to be about 2 inches above the potatoes. Bring to a boil. Once the water is boiling, the potatoes will only need about 15 minutes until they are 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. Toss well.
• Next, 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 they are golden brown and crispy. I like to broil mine for 2-3 minutes too.

Prepare the Other Ingredients

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

Assemble the Dish

• 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 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. Serve and enjoy.