Start by washing your medium-sized red potatoes under cold water to remove any dirt. Cut them into bite-sized pieces, ensuring each piece is similar in size for even cooking. In a large pot, bring salted water to a boil, then carefully add the potatoes. Cook for 15-20 minutes until fork-tender; avoid overcooking to prevent mushiness.

Once the potatoes are tender, drain them in a colander and let them cool completely at room temperature.

In a skillet over medium heat, add diced bacon pieces and cook until they are crispy and golden brown, stirring occasionally for an even cook. This should take about 8-10 minutes. Once cooked, remove the bacon and place it on a paper towel to drain any excess grease before chopping it into bite-sized pieces.

In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper to create a creamy dressing. Whisk the ingredients together until smooth and well-incorporated, adjusting the seasoning to taste.

In a large mixing bowl, gently toss the cooled potatoes with the crispy bacon, sharp cheddar cheese, chopped dill pickles, and any fresh herbs you’ve chosen to use. Pour the creamy dressing over the mixture and gently stir everything together until well coated.

Once everything is combined, cover the bowl tightly with plastic wrap or a lid, and refrigerate the Steakhouse Potato Salad for at least 30 minutes.