Begin by washing and cubing about two pounds of red potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil and cook for 10-15 minutes until fork-tender. Drain and let cool for about 15 minutes.

While the potatoes are cooling, mix 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard in a medium bowl until smooth.

In a large mixing bowl, gently fold the cooled potatoes into your prepared dressing. Then, add ½ cup of finely chopped red onion, 6 strips of crumbled bacon, 1 cup of shredded sharp cheddar cheese, ¼ cup of chopped fresh parsley, and ½ cup of diced dill pickles. Combine until well-coated.

Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour, allowing the flavors to meld beautifully.

Before serving, give your potato salad a gentle stir and adjust seasoning with salt and pepper if needed. Serve garnished with additional parsley.