• Step 1: Place the diced red potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 12-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool to room temperature.
• Step 2: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and black pepper until well combined.
• Step 3: Add the cooled potatoes and crumbled bacon to the dressing and gently fold to coat. Stir in the chopped parsley.
• Step 4: Serve the Red Potato Salad with Bacon immediately, or cover and refrigerate for at least 2 hours to allow the flavors to meld.