Preparation Steps

• Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature.
• In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. Use a whisk to ensure the dressing is smooth and well-blended.
• Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined.
• Season the potato salad with salt and black pepper as needed. Taste the salad and adjust the seasoning to your preference.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend.
• Garnish with chopped chives or sliced green onions before serving.