Wash 2 pounds of red potatoes under cool running water. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and cool slightly before dicing.

In a medium bowl, whisk together ½ cup of mayonnaise and 2 tablespoons of Dijon mustard until smooth and creamy. Season with salt and pepper, and optionally add dill pickle juice or fresh herbs.

In a large bowl, gently fold together the cooled diced potatoes, 6 slices of crumbled bacon, 1 cup of shredded cheese, and ½ cup of diced pickles. Gradually add the dressing and stir gently to coat.

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

Before serving, stir the salad gently once more. Optionally garnish with extra chopped herbs or crispy bacon bits.