Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes until fork-tender. Drain and let cool to room temperature.

In a large bowl, mix the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy and combined.

Add the cooled potatoes, red onion, crumbled bacon, cheese, parsley, and dill pickles to the dressing. Stir gently to combine without mashing the potatoes.

Season with salt and black pepper to taste, cover with plastic wrap or a lid, and refrigerate for at least 1 hour.

Before serving, garnish with chives or green onions and a sprinkle of paprika.