Wash potatoes well. Cut potatoes into equal size chunks- in half or in quarters as needed. Place potatoes in a pot of cold water. Bring to a boil. Add about 1 teaspoon of salt. Simmer on low for 15 minutes or until just fork tender. Do not overcook. Drain water. Cover potatoes with lid to hot pot and let steam for a few minutes.

While potatoes are boiling, cook bacon until crispy in a large skillet. Remove bacon from pan and all fat except for about 1/4 cup.

Take skillet off burner.

Add to bacon fat- vinegar, sugar, mustard, salt, pepper and garlic. Place skillet back on stove top. Cook on medium low until garlic is fragrant. Remove from heat, but while still hot, add potatoes, tossing gently to coat with dressing. Fold bacon back into warm potatoes and dressing. Place salad on a serving platter and garnish with fresh herbs.