Wash 2 pounds of red potatoes under cool running water, scrubbing off any dirt. Place them in a large pot filled with salted water and bring to a boil over high heat. Once boiling, reduce heat to medium and let simmer for about 15–20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly before cutting them into bite-sized chunks.

In a large skillet over medium heat, add 6 slices of bacon and cook until crispy, which should take about 8–10 minutes. Flip the bacon occasionally to ensure even cooking. Once done, remove the bacon, draining it on paper towels to absorb excess grease. Once cooled, crumble the crispy bacon into small pieces.

In a medium mixing bowl, whisk together 1 cup of mayonnaise and 2 tablespoons of Dijon mustard until well combined. Season with salt and freshly cracked black pepper to taste.

In a large mixing bowl, combine the cooled potato chunks, crumbled bacon, 1 cup of sharp cheddar cheese, and 1 cup of diced dill pickles. Gently fold in the dressing until everything is evenly coated.

Cover the mixed Salad with plastic wrap or a lid and refrigerate for at least 1 hour.

Once chilled, give the salad a gentle stir and taste for seasoning adjustments. Serve in a large bowl, garnished with fresh herbs if desired.