Cut the potatoes in chunks and boil in salted water until soft but not mushy. While the potatoes are cooking, dice bacon and all vegetables small. Cook bacon in a frying pan over medium heat until crispy and brown. Set aside (grease and all). When the potatoes are cooked, strain out the water and let cool for 30 minutes. Once they are cool to touch, mix in the bacon with grease, vegetables, herbs, 1 cup mayonnaise and ¼ cup vinegar; fold all together gently with a rubber spatula. Season to taste with salt and pepper. You can add more mayonnaise and vinegar to adjust the texture and intensity of the flavor. Store in the fridge and serve cold. It can be made a day in advance.

Note: If the potatoes aren’t cool when you add the other ingredients, it will create mashed potatoes. That is fine if you prefer that texture but we prefer the potatoes to hold their shape.