Wash 2 pounds of red potatoes and place them in a large pot covered with cold water and a pinch of salt. Boil then simmer for 15-20 minutes until fork-tender. Drain and cool completely, then cut into bite-sized pieces.

In a mixing bowl, combine ½ cup mayonnaise and 2 tablespoons Dijon mustard. Whisk until smooth and creamy; add lemon juice for richness if desired.

In a large bowl, combine cooled potato pieces with 6 slices of crumbled bacon, 1 cup chopped cheddar cheese, and ½ cup diced dill pickles. Add ¼ cup chopped herbs and gently fold.

Pour the dressing over the potato mixture and gently fold until well-coated.

Season with salt and pepper to taste.

Refrigerate the salad for at least 30 minutes before serving. Serve cold or at room temperature.