Boil Potatoes: Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the red potatoes and cook until fork-tender, about 15–20 minutes. Drain and let cool, then chop into bite-sized pieces.

Prepare Dressing: In a mixing bowl, whisk together the Dijon mustard, mayonnaise, salt, and pepper until creamy and smooth.

Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, bacon, cheddar cheese, dill pickles, and herbs. Toss gently.

Fold in Dressing: Gently fold the dressing into the potato mixture until well coated, being careful not to mash the potatoes.

Chill: Transfer the salad to an airtight container, cover, and refrigerate for at least 30 minutes before serving.