Wash the red potatoes thoroughly. Fill a large pot with salted water, bring to a rolling boil, then carefully add the potatoes and cook for 15-20 minutes until fork-tender. Drain and let cool.

In a mixing bowl, combine mayonnaise and Dijon mustard, mixing until smooth. Add salt and pepper to taste, whisking until well incorporated.

Cut the cooled potatoes into bite-sized cubes. In a large mixing bowl, combine potatoes, chopped bacon, shredded cheddar cheese, and diced dill pickles, tossing gently.

Pour the creamy dressing over the potato mixture and gently fold everything together until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least one hour. Garnish with fresh herbs before serving.