Cook Potatoes: Bring a large pot of salted water to a boil over high heat. Add the cubed red potatoes and boil for 10-15 minutes, or until fork-tender.

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

Combine Ingredients: Add the cooled potatoes to the dressing, mix in the red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles. Stir gently.

Chill: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.

Garnish and Serve: Before serving, stir the salad and garnish with chives or green onions.