Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes until tender. Drain and cool, then chop into bite-sized pieces.

Cook the bacon in a skillet over medium heat until crispy, around 7-10 minutes. Transfer to a plate lined with paper towels and crumble.

In a medium bowl, whisk together apple cider vinegar, grainy mustard, salt, and pepper.

In a large bowl, toss the potato chunks, crumbled bacon, and chopped herbs. Drizzle the dressing over and toss lightly.

Let the salad sit for 5-10 minutes, then serve warm.