Start by thoroughly washing about 2 pounds of red potatoes. In a large pot, bring salted water to a boil, then add the potatoes and cook for 15-20 minutes until they are fork-tender. Once done, drain them carefully and allow them to cool slightly before dicing them into bite-sized pieces.

In a medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and a pinch of salt and pepper until the mixture is smooth and creamy.

In a large mixing bowl, combine the diced potatoes, about 6 slices of crumbled crispy bacon, 1 cup of shredded sharp cheddar cheese, diced dill pickles, and chopped fresh herbs. Gently fold the ingredients together, taking care not to mash the potatoes, and then drizzle your prepared dressing over the mixture.

Cover the bowl tightly with plastic wrap or a lid and refrigerate your Steakhouse Potato Salad for at least 1 hour.

Before serving, give the salad a gentle stir to redistribute the ingredients, and garnish with additional herbs or crumbled bacon if desired.