Cook the red potatoes in a large pot covered with cold water, bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and cool.

Mix together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a bowl until smooth.

Cut cooled potatoes into chunks and combine with dressing, red onion, bacon, cheese, dill pickles, and herbs. Season with salt and pepper.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Stir before serving and adjust seasoning as needed. Garnish with herbs if desired.