Begin by bringing a large pot of salted water to a rapid boil. Carefully add your red potatoes and let them simmer for about 15–20 minutes, or until they are fork-tender but firm. Once cooked, drain the potatoes and set aside to cool slightly.

While the potatoes are cooling, heat a skillet over medium heat. Add the bacon strips and cook for about 8–10 minutes, flipping occasionally, until they are crispy and browned. Once done, transfer to a paper towel-lined plate to drain excess grease.

In a medium mixing bowl, combine the creamy mayonnaise, zesty Dijon mustard, and your choice of fresh herbs. Whisk together until smooth and fully incorporated.

In a large mixing bowl, gently fold together the cooled potatoes, crumbled bacon, shredded sharp cheddar cheese, and chopped dill pickles. Pour the dressing over the top and combine gently.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate the salad for at least 1 hour before serving.