Place cubed red potatoes into a sizable pot and cover them with cold water. Bring to a boil over medium-high heat.

Once boiling, cook the potatoes for 10-15 minutes until they can be easily pierced with a fork. Drain and let them cool completely.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, whisking until smooth.

Once the potatoes have cooled, gently fold them into the dressing with chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles.

Season with salt and pepper to taste, ensuring potatoes maintain their shape.

Cover the potato salad with plastic wrap or a lid and refrigerate for at least one hour to let the flavors meld.

Before serving, add a sprinkle of chives or green onions for extra freshness and optional paprika for presentation.