Wash and cube the red potatoes into 1-inch pieces. Place them in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over medium-high heat. Simmer for 10-15 minutes or until fork-tender but not mushy. Drain and rinse under cold water to stop the cooking. Set aside to cool to room temp.

While the potatoes cook, boil your eggs until hard-boiled (about 10-12 minutes). Let them cool under cold water, peel, and chop into small pieces.

Finely dice the red onion and chop the fresh dill. Set aside.

In a medium bowl, whisk together the mayonnaise, heavy cream, vinegar, salt, and pepper until smooth and creamy.

In a large bowl, mix together the cooled potatoes, chopped eggs, red onion, bacon bits, and dill. Pour the dressing over the top and gently stir to combine, making sure every piece is coated in that creamy, tangy goodness.

Refrigerate for at least 1 hour before serving to let the flavors marry and the salad to firm up slightly. Serve chilled or at room temp