Wash about two pounds of red potatoes, then place them in a large pot filled with salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain and let cool.

Cook six slices of bacon in a frying pan over medium heat until crispy and golden brown, about 8 to 10 minutes. Transfer bacon to paper towels to drain, then crumble into bite-sized pieces.

In a mixing bowl, combine one cup of mayonnaise with two tablespoons of Dijon mustard, salt, and pepper. Whisk until smooth and creamy.

In a large bowl, add cooled potatoes, crumbled bacon, one cup of sharp cheddar cheese, one cup of diced dill pickles, and fresh herbs. Pour dressing over and gently fold until well-coated.

Transfer to a serving bowl, cover, and refrigerate for at least one hour to allow flavors to meld.