Wash the red potatoes thoroughly and cover them with cold water in a large pot. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool.

In a large bowl, mix mayonnaise and Dijon mustard until smooth. Season to taste with salt and pepper.

Cut cooled potatoes into bite-sized pieces and add to the dressing. Stir in bacon, cheddar cheese, and dill pickles. Mix gently to combine.

Finely chop fresh herbs and fold them into the salad. Taste and adjust seasoning if needed.

Transfer to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.

Before serving, give the salad a gentle stir and garnish as desired. Serve chilled or at room temperature.