Start by thoroughly washing and cubing 2 pounds of red potatoes into bite-sized pieces. Place in a large pot, cover with cold water, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain and cool.

In a large mixing bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons apple cider vinegar, and 2 tablespoons Dijon mustard. Whisk until smooth.

Gently fold the cooled potatoes into the dressing. Add 1 small chopped red onion, 5 crumbled bacon strips, 1 cup shredded cheddar cheese, ¼ cup chopped parsley, and ¼ cup dill pickles. Mix well without breaking the potatoes.

Season to taste with salt and black pepper, mixing gently to distribute the seasoning.

Cover the bowl or transfer to an airtight container. Refrigerate for at least 1 hour to let the flavors meld.

Before serving, garnish with chopped chives or green onions for added color and flavor. Serve alongside grilled meats or at gatherings.