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Place the potatoes in a pot of cold water. Bring to the boil, then turn down to medium heat and cook for about 20-25 minutes until the potatoes are tender when pierced with a small knife.
Drain and set aside until the potatoes are cool enough to handle, but still warm. Peel off and discard the skins, then cut the potatoes into rough cubes.
Place the bacon into a frying pan over medium heat and cook, tossing occasionally for 5 minutes until sizzling, golden and crunchy. Drain on paper towel and cool.
Combine the mayonnaise, sour cream, mustard, vinegar and a pinch of salt and pepper in a large bowl.
In another bowl mix the bacon, shallot, dill pickles and herbs. Add half of the bacon and herb mixture to the creamy dressing and mix through. Reserve the rest for garnishing.
Add the still-warm potato to the dressing. Toss so all the potatoes are coated.
Garnish with the remaining bacon and herbs. Best served at room temperature.