Begin by scrubbing the Yukon gold potatoes thoroughly under cold water to remove any dirt. Place them in a large pot, covering with water, and add a few bay leaves for aroma along with a generous pinch of sea salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until tender but still firm to the bite.

Once the potatoes are cooked, drain them in a colander and let them steam off for a few minutes. When cool enough to handle, peel off the skins while they are warm and slice the potatoes into 1/4 inch thick rounds.

In a mixing bowl, prepare the vinaigrette by whisking together the extra virgin olive oil, Dijon mustard, and apple cider vinegar until well combined. Add freshly chopped parsley, thyme, and chives to the mixture, then season with sea salt and freshly cracked black pepper.

Gently transfer the sliced potatoes into a large mixing bowl. Using a spatula, carefully fold in the prepared vinaigrette, ensuring every potato piece is coated without breaking them apart.

Allow your Easy Vegan French Potato Salad to rest for about 10-15 minutes at room temperature. When ready to serve, garnish with reserved fresh herbs for a pop of color and freshness.