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In a large pot boil peeled potatoes until cooked.
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Remove from hot water and bring to room temperature.
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While potatoes are cooling, cook bacon.
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Once bacon is crisp, remove from pan and reserve about 2 tablespoons of bacon grease.
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Chop bacon into small pieces then set aside.
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In the hot bacon grease, cook diced onion and garlic until translucent, about 4 minutes. Remove from heat.
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In a large bowl, combine mustard, water, vinegar, and sugar. Mix until sugar has dissolved.
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Once dissolved, add salt, black pepper, cooked onion and garlic, and herbs. Mix to combine.
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Chop coarsely dice potatoes.
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Add potatoes to dressing and sprinkle with bacon. Toss to coat.
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Make up to a day ahead of time for ultimate flavor.