Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until tender but not mushy.
Drain the potatoes and spread them on a baking sheet to cool slightly for about 10 minutes. This helps them hold their shape when mixed.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Add the cooled potatoes, chopped dill pickles, red onion, fresh dill, and parsley to the bowl with the dressing.
Gently fold everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix to keep the potatoes intact.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Taste and adjust seasoning if needed before serving.
