Wash and cut red potatoes into bite-sized pieces. Boil in salted water for 15-20 minutes or until fork-tender. Drain and cool completely.

Cook bacon in a skillet over medium heat for 8-10 minutes until crispy. Drain and chop into pieces.

Combine mayonnaise, Dijon mustard, salt, and pepper in a mixing bowl. Whisk until smooth and creamy.

In a large bowl, fold together cooled potatoes, chopped bacon, cheddar cheese, dill pickles, and fresh herbs.

Pour the dressing over the potato mixture and gently fold until evenly coated.

Cover and chill in the refrigerator for at least 1 hour before serving.

Before serving, stir the salad and garnish with additional herbs if desired.