Begin by scrubbing and rinsing the Yukon gold potatoes under cold running water. Place the clean potatoes in a large pot, cover with water, and add bay leaves and a generous pinch of sea salt. Bring to a boil and cook for 15-20 minutes until fork-tender.

Once tender, drain in a colander and remove the bay leaves. Allow to cool for 10-15 minutes, then gently peel the skins off each potato.

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

In a medium bowl, whisk together the olive oil, Dijon mustard, and apple cider vinegar. Add chopped parsley, thyme, and chives. Season with salt and pepper.

Gently fold the dressing into the sliced potatoes, ensuring even coating without breaking them.

Let the salad sit for about 15 minutes at room temperature before serving.