In a large pot, place the cubed red potatoes and cover them with cold water. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 10-15 minutes until fork-tender. Drain and cool for 10 minutes.

In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy.

Gently fold the cooled potatoes into the dressing along with red onion, bacon, cheddar cheese, parsley, and dill pickles. Stir carefully to combine. Season with salt and black pepper to taste.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

Before serving, give the salad a gentle stir and garnish with chopped chives or green onions. Enjoy!