Begin by placing your Yukon Gold or red waxy potatoes in a large pot and covering them with cold, salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender.

While the potatoes are simmering, heat a skillet over medium heat and add the diced bacon. Cook for about 8-10 minutes until crispy, then transfer to a plate lined with paper towels.

In the same skillet, reduce the heat to low and add the vinegar, along with salt and pepper to taste. Whisk for about 1-2 minutes.

Pour the warm dressing over the still-warm potatoes, ensuring they absorb the flavors.

Gently fold the crispy bacon into the pot with the potatoes and dressing, tossing to coat evenly.

Finely chop your herbs and sprinkle them over the potato salad, tossing lightly to incorporate.

Allow the salad to rest for about 10-15 minutes before serving warm.