My Tangy German Potato Salad

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork about 10 minutes. Drain and cool.

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.

Stir white vinegar cider vinegar sugar salt and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

Mix potatoes dressing onion parsley and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled at least 2 hours. Stir bacon into potato salad just before serving.