Start by scrubbing and rinsing Yukon gold potatoes under cold water. Place in a large pot and cover with water, adding bay leaves and sea salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender but firm.

Carefully drain the potatoes in a colander and let cool for about 15 minutes. Gently peel off the skins and set aside.

Slice cooled potatoes into 1/4 inch thick rounds and transfer to a large mixing bowl.

In a separate bowl, whisk together extra virgin olive oil, Dijon mustard, and apple cider vinegar until smooth. Add chopped parsley, thyme, and chives. Season with salt and pepper.

Pour vinaigrette over sliced potatoes and gently fold until coated. Adjust seasoning as needed and let rest for a few minutes.

Serve the salad at room temperature. Garnish with additional fresh herbs.