Wash 2 pounds of red potatoes thoroughly and place in a pot covered with cold water and a pinch of salt. Boil for 15-20 minutes until fork-tender. Drain and cool slightly before dicing.

In a medium bowl, whisk together ¾ cup mayonnaise, 2 tablespoons Dijon mustard, and a pinch of salt and pepper to make the dressing.

In a large bowl, combine diced potatoes, 5-6 slices of crispy bacon (chopped), 1 cup shredded sharp cheddar cheese, and ½ cup diced dill pickles. Add chopped fresh herbs and fold gently.

Pour the dressing over the potato mixture and stir gently until everything is coated.

Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, stir gently, taste for seasoning and garnish with extra bacon and herbs.