Wash about 2 pounds of red potatoes thoroughly. Place them in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender but firm. Drain and cool slightly before dicing into 1-inch cubes.

In a mixing bowl, combine ½ cup of mayonnaise, ¼ cup of Dijon mustard, and a pinch of salt and pepper. Stir until creamy and set aside.

Once cooled, chop the potatoes into bite-sized pieces. In a large bowl, add diced potatoes, 6 strips of chopped bacon, 1 cup of shredded sharp cheddar cheese, and ½ cup of chopped dill pickles. Toss gently to combine.

Pour the dressing over the potato mixture and fold until all potatoes are coated.

Transfer to an airtight container and refrigerate for at least 30 minutes. Serve cold, garnished with fresh herbs.