Start by washing and cubing around 2 pounds of red potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and cool.

In a medium bowl, combine 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of apple cider vinegar, and 1 tablespoon of dijon mustard. Whisk until creamy and well combined.

Transfer cooled potatoes to a large mixing bowl. Add ½ cup of chopped red onion, 6 strips of crumbled crispy bacon, 1 cup of shredded sharp cheddar cheese, ¼ cup of chopped fresh parsley, and ½ cup of chopped dill pickles. Pour the dressing over and fold gently.

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

Before serving, stir gently and garnish with chopped chives or green onions for freshness.