Cook Potatoes: Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes until fork-tender. Drain and cool.

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

Combine Ingredients: Add cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and diced dill pickles to the bowl. Stir gently to coat.

Season: Taste and adjust seasoning with salt and black pepper as needed.

Chill: Cover the salad with plastic wrap and refrigerate for at least one hour before serving.

Garnish and Serve: Stir the salad before serving. Add more mayonnaise or sour cream if desired, and garnish with fresh chives or green onions.