Scrub and rinse the potatoes well, add them to a large pot and cover with water by an inch or so. Add the bay leaves and a good sprinkling of salt. You want the water to taste like salt water. Bring to a boil and cook the potatoes for about 15 to 20 minutes until tender but still al dente. Use a knife to check for doneness after 12 minutes. If the knife comes out easy with very little or no resistance then the potatoes are done.
Drain the potatoes and discard the bay leaves. Allow them to cool completely while drying off in their own steam. Once cool enough to handle gently peel and discard the skins. They should easily come right off.
Use a sharp knife and slice them into 1/4 inch slices. Transfer to a large bowl and allow them to cool even more.
Prepare the Dijon Mustard Vinaigrette:
Whisk together the olive oil with the dijon mustard, apple cider vinegar, parsley, thyme or tarragon and chives. Reserve some of the herbs for garnish. Season to taste with a little sea salt then pour it over the sliced potatoes.
Using a spatula gently fold the dressing into the potatoes until nicely coated. Adjust seasonings with more sea salt and freshly cracked black pepper. Serve at room temperature garnished with more fresh herbs like chives and tarragon.