Cook the cubed red potatoes in a large pot covered with cold water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and cool.

In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk until smooth; season with salt and pepper.

Fold cooled potatoes into the dressing and add red onion, bacon, cheddar, parsley, and dill pickles. Mix well.

Cover and chill for at least 1 hour to let flavors meld, ideally serve within 1-4 hours.

Before serving, gently stir and garnish with chives or green onions for added freshness.