Wash 2 pounds of red potatoes under cold water, then place in a pot and cover with salted water. Boil over high heat, reduce to simmer and cook for 10-15 minutes until fork-tender. Drain and cool completely.

While potatoes cool, whisk together 1 cup mayonnaise, ½ cup sour cream, 2 tablespoons Dijon mustard, and 2 tablespoons apple cider vinegar in a mixing bowl. Set aside.

Cut cooled potatoes into bite-sized pieces. In a large bowl, combine potato pieces, ½ cup finely chopped red onion, 8 chopped crispy bacon slices, 1 cup shredded cheddar cheese, ½ cup diced dill pickles, and ¼ cup chopped fresh parsley. Fold gently.

Season with salt and black pepper to taste and mix gently.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir gently and garnish with fresh chives or parsley. Serve chilled.