Cut potatoes into bite size chunks leaving the skin on, toss them with lots of salt and olive oil then place on a greased baking sheet and roast at 400 degrees for 20-40 minutes stirring once. Roast until tender and golden brown. Sample the potatoes when cool and decide if you need a bit more salt. Roast your potatoes ahead of time as much as a day or two in advance if you would like.

Dice your bacon into half inch bits and cook in a frying pan until crispy. Set bacon aside to cool and reserve your pan drippings. Turn heat down and add the finely chopped shallots to the pan with the drippings letting them sauté until clear and just starting to turn a little brown, they should smell wonderful. Remove the pan from the heat add the vinegar, agave and mustard. Return to low heat stir to combine well, sample and add salt and pepper as needed. You want that tangy salty sweet thing going on with a little heat from plenty of pepper. Add the lemon zest and then pour over the potatoes. Allow the warm dressing to marinate on the potatoes while you cut up the rest of the salad.