Start by scrubbing and rinsing the Yukon Gold potatoes thoroughly. Place them in a large pot and cover with water, adding a few bay leaves and a generous amount of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes for 15-20 minutes.

Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. Peel the skins off and slice the potatoes into 1/4-inch thick rounds.

In a medium mixing bowl, whisk together the grainy Dijon mustard, extra virgin olive oil, and apple cider vinegar until well blended. Add chopped fresh onion chives, thyme leaves, and a pinch of sea salt.

Gently pour the prepared vinaigrette over the sliced potatoes. Using a spatula, carefully fold the potatoes and vinaigrette together, ensuring that each slice is coated.

Transfer the salad to a serving dish and garnish with any remaining fresh herbs. Allow the salad to sit at room temperature for at least 15 minutes before serving.