Begin by washing 2 pounds of red potatoes thoroughly under cool running water. In a large pot, bring salted water to a boil and add the potatoes. Cook for 15-20 minutes until fork-tender but firm; they should not crumble. Once cooked, drain and let them cool before dicing into bite-sized pieces.

In a mixing bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of Dijon mustard, a pinch of salt, and freshly cracked pepper until the mixture is creamy and well combined.

In a large mixing bowl, combine the diced potatoes with 6 pieces of crumbled bacon, 1 cup of shredded sharp cheddar cheese, ½ cup of diced dill pickles, and a handful of chopped fresh herbs like parsley or dill. Gently fold in the creamy dressing.

Cover the bowl with plastic wrap and place it in the refrigerator. Let your Steakhouse Potato Salad chill for at least 1 hour.

Before serving, give the salad a gentle stir to redistribute the dressing. Garnish with additional fresh herbs or extra crumbled bacon.