Wash 2 pounds of red potatoes under cold water, place in a large pot, cover with cold water, bring to boil, and cook for 15–20 minutes or until fork-tender. Drain and cool for 10 minutes before cubing.

Heat a large skillet over medium heat, add 6 strips of bacon, cook until crispy for about 5–7 minutes. Transfer to paper towel-lined plate and chop into small pieces.

In a large bowl, combine 1 tablespoon of Dijon mustard, 1 cup of mayonnaise, 1 teaspoon of salt, and a dash of pepper. Whisk until smooth and creamy.

Fold cubed potatoes, chopped bacon, 1 cup of sharp cheddar cheese, 1 cup of diced dill pickles, and freshly chopped herbs into the dressing, combining carefully without mashing.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Adjust seasoning as needed.