Bring a large pot of water to a rolling boil, and add 1 T. (5 g) kosher salt. Add the potatoes and cook for about 15 minutes. Pull one out, cut it in half, and taste it to make sure they're done. They should be easy to cut in half and not hard in the middle, but still firm, not mushy. Mine needed 18 minutes.

While the potatoes are cooking, drop the onion in the boiling water and cook for 2-3 minutes, then pull it out. The skin will slip off, and this will take the edge off the raw onion taste. Mince the onion finely and set aside.

Wash the celery stalks and cut into a small dice.

Pour the cooked potatoes into a colander in the sink and rinse with cold water.

Whisk the mayo, mustard, and agave syrup in a large serving (or storage) bowl.

As soon as they are cool enough to handle, cut the potatoes in halves or quarters, and toss in the dressing until thoroughly coated.

Add the onion, celery, and coconut bacon and mix thoroughly. Garnish with minced chives and chive flowers if you have them.