Wash and scrub the red potatoes under cool running water. In a large pot, add the potatoes and cover them with salted water. Bring the pot to a boil over medium-high heat and cook for about 15-20 minutes, or until fork-tender. Drain and cool slightly before chopping into bite-sized pieces.

In a skillet, cook the crispy bacon over medium heat until golden-brown and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, chop into small pieces.

In a mixing bowl, combine the mayonnaise and Dijon mustard. Season with salt and pepper to taste. Whisk until smooth and creamy.

Gently fold the chopped potatoes into the dressing. Add the crispy bacon, cheddar cheese, dill pickles, and fresh herbs. Stir until well-coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle stir. Garnish with additional herbs or cheese if desired.