Boil the red potatoes in salted water until fork-tender, about 10-15 minutes, then cool completely.

In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

Cut cooled potatoes into bite-sized pieces and combine with red onion, crispy bacon, shredded cheese, parsley, and dill pickles in a large bowl.

Pour dressing over the potato mixture and fold gently to combine without mashing the potatoes.

Season with salt and pepper to taste.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Garnish with chives or additional parsley before serving.