Wash the red potatoes thoroughly, place them in a large pot, cover with water, and add a pinch of salt. Boil for about 15-20 minutes until fork-tender. Drain and cool before cutting into chunks.

In a mixing bowl, combine mayonnaise, Dijon mustard, and a sprinkle of salt and pepper. Whisk until smooth and creamy.

In a large serving bowl, toss the cooled potato chunks with the dressing, crumbled bacon, cheese, pickles, and fresh herbs until well-coated.

Cover the bowl and refrigerate for at least 1 hour to meld flavors, preferably overnight for optimal taste.

Once chilled, stir the salad, transfer to a serving platter, and garnish with additional herbs.