Begin by bringing a large pot of salted water to a boil over medium-high heat. Add the red potatoes and cook for 15–20 minutes until fork-tender. Drain and let cool before chopping into bite-sized pieces.

In a mixing bowl, whisk together the Dijon mustard, mayonnaise, and a splash of pickle juice until smooth. Set aside.

In a large bowl, add the chopped potatoes, crispy bacon bits, diced cheddar cheese, and chopped dill pickles. Gently fold in the dressing until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to meld the flavors.

Stir gently before serving and garnish with freshly chopped herbs if desired. Serve chilled.