Place potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until fork tender. Drain and let cool to room temperature.
In a large bowl, mix together mayonnaise, sour cream, dijon mustard, and apple cider vinegar until creamy.
Add cooled potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir gently until well combined. Season with salt and pepper.
Cover with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Garnish with chopped chives or sliced green onions before serving.
