Wash 2 pounds of red potatoes, cube them, cover with cold water, add salt, boil for 10-15 minutes or until fork-tender, then drain and cool.

In a mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons apple cider vinegar, and 2 tablespoons Dijon mustard until smooth.

Fold the cooled potatoes into the dressing, add 1/2 cup chopped onion, 6 slices crumbled bacon, 1 cup cheddar cheese, 1/4 cup parsley, and 1/2 cup diced pickles. Stir gently.

Transfer the salad to a serving bowl, cover tightly, and refrigerate for at least 1 hour to allow flavors to meld.

Serve cold, garnished with chives or green onions if desired.