Wash the baby red potatoes thoroughly and cut them in half.

Place the potatoes in a large pot and cover with water.

Add salt to the water and bring to a boil over medium-high heat.

Cook the potatoes for about 15-20 minutes until fork-tender.

Drain the potatoes and let them cool slightly.

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

Gently smash the potatoes with a fork or potato masher, leaving some chunks.

Fold the smashed potatoes into the dressing mixture.

Stir in the chopped green onions and parsley.

Season with salt and pepper to taste, and drizzle with olive oil before serving.