Wash and cut the red potatoes into bite-sized cubes. Cook them in salted boiling water until fork-tender, about 10-15 minutes. Drain and let cool.

In a skillet, sauté the bacon over medium heat until crispy, about 5-7 minutes. Place the bacon on paper towels to absorb excess grease.

In a mixing bowl, whisk together the Dijon mustard and mayonnaise until smooth to make the dressing.

In a large mixing bowl, combine the cooled potatoes, crispy bacon, sharp cheddar cheese, dill pickles, and the prepared dressing. Stir gently.

Cover the bowl and refrigerate for at least 1 hour before serving. Garnish with fresh herbs just before serving.