Add chopped bacon to a saute pan and cook over medium heat until brown. Strain any excess bacon grease and set bacon aside in a small bowl. If you prefer, you can further chop bacon once cool or add into salad as is. Deglaze pan with apple cider vinegar over low heat. Place vinegar mixture into a large bowl. Whisk in mayonnaise, sour cream, and buttermilk along with chopped herbs, garlic salt and salt and pepper. Cover with plastic film and chill in the refrigerator.