Start by washing and cubing the red potatoes into bite-sized pieces. Place them in a large pot, cover with cold water, and bring to a boil. Simmer for 10-15 minutes until fork-tender, then drain and cool.

In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until smooth, then adjust seasoning with salt and black pepper.

Once the potatoes are cool, add them to the dressing. Incorporate the red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles. Gently fold together until well-coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.

Before serving, stir gently and adjust seasoning if needed. Garnish with chives or green onions if desired, and serve cold.