In a large pot, cover the potatoes with salted water and bring to a boil. Cook the potatoes until fork tender; about 20 minutes. Drain.
Meanwhile, cook the bacon and reserve the grease. Roughly chop the bacon into bite sized pieces.
When the potatoes have cooled enough to handle, cut them into quarters.
Put the quartered potatoes in a large bowl and drizzle with olive oil and about a tablespoon (maybe a little more) of the bacon grease. Next add the mustard, the chopped bacon and the herbs and toss. Season liberally with salt and pepper.
Enjoy!
