Start by scrubbing and rinsing the Yukon Gold potatoes until clean. Place them in a large pot and cover with cold water, adding bay leaves and a sprinkle of sea salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.

Peel off the skins and slice the potatoes into 1/4-inch rounds. Place them in a large bowl.

In a mixing bowl, whisk together Dijon mustard, extra virgin olive oil, and apple cider vinegar. Add chopped herbs, sea salt, and black pepper to taste.

Gently fold the vinaigrette into the sliced potatoes, ensuring every piece is coated.

Let the salad sit at room temperature for about 10-15 minutes to meld flavors. Garnish with extra chopped herbs before serving.