Begin by filling a large pot with water and bringing it to a boil over high heat. Wash and scrub the red potatoes thoroughly, then add them to the boiling water. Cook the potatoes for about 15-20 minutes, or until fork-tender. Drain the potatoes and set aside to cool completely.

In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust seasoning as desired.

Chop the cooled potatoes into bite-sized chunks. In a large mixing bowl, toss together the chopped potatoes, crumbled bacon, shredded cheddar cheese, and diced dill pickles. If using fresh herbs, gently fold them into the mixture.

Pour the creamy dressing over the potato mixture. Using a spatula, gently fold everything together, ensuring that every potato piece is coated with the dressing.

Transfer the potato salad into an airtight container, cover, and refrigerate for at least 1 hour to meld the flavors. Stir before serving.