Wash the red potatoes thoroughly, cover with water in a large pot, and bring to a boil. Cook for about 15 minutes or until fork-tender, then drain and let cool before chopping into bite-sized pieces.

In a skillet over medium heat, cook the turkey bacon until crispy, about 5-7 minutes. Once cooked, let cool slightly and chop into small pieces.

In a large mixing bowl, combine the cooled potato pieces, chopped turkey bacon, grated sharp cheddar cheese, and diced dill pickles. Stir gently to mix.

In a separate bowl, whisk together the mayonnaise, mustard, and season with salt and pepper. Pour the dressing over the potato mixture and mix thoroughly.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Give the salad a final stir before serving, and adjust seasoning if needed.