While the water is coming to boil, begin shredding the potatoes using a cheese shredder. Unless desired, do not bother peeling the skin.
Immediately after shredding, place the potatoes in the boiling water. Allow potatoes to boil for 5-10 minutes or until they are no longer raw, but not mushy and keep their form.
Once done, strain the water and rinse with cold water to cease the cooking process.
Drain as much water as you are able, possibly using a dishrag to squeeze out excess water.
Place the cool, dry, shredded potatoes in a large bowl and combine with the mayonnaise, prepared mustard, diced onion, pickle juice, dill, bacon bits, and salt & pepper. Thoroughly mix all the ingredients and allow to chill for several hours. It’s best to prepare the night before eating
Once chilled, top with additional bits of bacon, chives, and cheese.