Wash and cut the red potatoes into even-sized pieces. Place in a pot, cover with cold water, and boil for 15–20 minutes until fork-tender. Drain and cool.

In a mixing bowl, whisk together the Dijon mustard and vinegar. Mix until smooth and set aside.

Once cool, dice the potatoes. In a bowl, combine the diced potatoes, crispy bacon, cheddar cheese, and dill pickles.

Pour the dressing over the mixture and gently fold to coat without mashing the potatoes.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.