Wash 2 lbs of red potatoes, cover with cold, salted water in a pot, then boil and simmer for 10-15 minutes until fork-tender. Drain and cool completely.

In a bowl, mix 1 cup mayonnaise, ½ cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar until smooth.

Cut cooled potatoes into bite-sized pieces and mix with chopped red onion, crispy bacon, shredded cheese, parsley, and diced dill pickles.

Pour the dressing over the mixture and gently fold, being careful not to break the potatoes.

Adjust seasoning with salt and pepper to taste.

Cover and refrigerate for at least 1 hour.

Garnish with chives or parsley before serving chilled.