Combine red wine vinegar, water, honey, and chili flakes in small saucepot and bring to a boil.
Pour over onions into a bowl making sure onions are submerged. Place in fridge to cool down.
Place eggs in a saucepot and cover with cold water until eggs are fully submerged. Bring water to a boil then turn off heat leaving pot on burner, cover with lid, and let sit for 12 minutes.
Remove eggs from water and place in ice bath for 5 minutes to stop from cooking further. Remove and peel. Then cut into 1-inch cubes. Reserve in bowl for later use.
Put potatoes in a large pot and cover with cold water, bring to a boil over medium high heat and cook until just fork tender. Drain and let cool slightly, then cut in half and transfer to a large bowl.
Fry bacon in a skillet over medium high heat until brown and crispy.
Reserve 2 tbsp of grease for dressing. Break bacon into 1-inch pieces.
For dressing mix all ingredients together in a bowl until well combined.
To assemble pour dressing onto potatoes, add chopped bacon reserving 2 tbsp for garnish, hard boiled eggs, gherkin pickles, and celery.
Garnish with reserved bacon, pickled shallots, and chervil.
BBQ Sauce Pairing Notes*
With a smoky flavour and a sweet finish, Cal & Gary’s Applewood Hickory BBQ sauce pairs perfectly with the acidity from the pickled shallots and gherkin pickles.
The thicker and spicier Bigfoot Bold BBQ sauce is also a good option to punch up your potato salad, for a great backyard BBQ side.