Wash the red potatoes thoroughly in a large pot. Cover with cold water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and cool completely.

Fry the bacon in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate to absorb excess grease and cool before chopping.

In a mixing bowl, combine mayonnaise, Dijon mustard, and a sprinkle of salt and pepper. Whisk until smooth.

In a large mixing bowl, add cooled potatoes, chopped bacon, cheddar cheese, and diced dill pickles. Sprinkle in chopped herbs and fold together gently.

Pour the dressing over the potato mixture, gently fold until coated without mashing the potatoes.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least one hour.