Begin by cleaning the Yukon Gold potatoes under cool running water. Place them in a large pot, covering them with fresh water and adding bay leaves and sea salt. Bring to a boil, then reduce to simmer for 15-20 minutes until fork-tender.

Once cooked, drain the potatoes in a colander, reserving the bay leaves. Allow to cool for about 10 minutes, then peel off the skins.

Slice the peeled potatoes into 1/4-inch rounds and place in a large mixing bowl.

In a separate bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, thyme, chives, and parsley. Season with sea salt and black pepper.

Drizzle the dressing over the potato slices and gently fold until each slice is coated.

Taste and adjust seasoning if necessary. Let sit for 15-20 minutes at room temperature before serving, garnishing with reserved herbs.