Start by washing 2 pounds of red potatoes under cold running water. In a large pot, add the potatoes and cover with water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly before cutting into bite-sized chunks.

In a frying pan over medium heat, add 6 strips of bacon. Cook until crispy, turning occasionally for about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooler, chop into small pieces.

In a medium mixing bowl, combine 1/4 cup of Dijon mustard with 1 cup of mayonnaise. Whisk until smooth and well blended. Add seasoning if desired.

In a large mixing bowl, combine cooled potato chunks, chopped bacon, 1 cup shredded cheddar cheese, and 1/2 cup diced dill pickles. Toss gently to distribute all ingredients evenly.

Carefully fold the prepared dressing into the potato mixture, ensuring the potatoes remain intact while coating evenly.

Cover the bowl or transfer to an airtight container and refrigerate for at least 1 hour to allow flavors to meld.