Fill a large pot with water and a pinch of salt. Bring to a boil, add red potatoes, and boil for 15-20 minutes until fork-tender. Drain and cool before cubing.

In a mixing bowl, whisk together Dijon mustard and heavy cream until smooth. Season with salt and pepper.

In a large bowl, combine cubed potatoes, crumbled bacon, cheese, pickles, and herbs. Toss gently.

Pour dressing over potato mixture and fold gently to coat without breaking the potatoes.

Cover and chill in the refrigerator for at least 30 minutes before serving.