Start by filling a large pot with salted water and bring it to a boil over high heat. Carefully add the red potatoes and cook them for about 15-20 minutes, until they are fork-tender but not falling apart. Drain the potatoes and let them cool.

In a mixing bowl, combine the mayonnaise, Dijon mustard, a generous pinch of salt, and black pepper. Whisk until smooth and creamy.

Once the boiled potatoes have cooled completely, chop them into bite-sized cubes. Transfer the diced potatoes into a large mixing bowl.

Add the crispy bacon, shredded sharp cheddar cheese, chopped dill pickles, and fresh herbs to the bowl. Pour the dressing over the top and gently fold everything together.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving.

When ready to serve, give the potato salad a gentle stir and garnish with fresh herbs if desired.