To a large bowl add the potatoes, celery, onion, bacon, chives, dill weed, and parsley. Stir to combine.
In a smaller bowl combine the mayonnaise, mustard, salt, pepper, pickle juice, and stir to combine.
Add the mayonnaise mixture to the potato mixture and stir until it is all well coated.
Transfer to a dish with a lid and refrigerate several hours until chilled through or overnight.