Cook the Potatoes: Place cubed russet potatoes in a large pot with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and cool completely.

Make the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Add salt, black pepper, garlic powder, and paprika to taste.

Combine the Salad: In a large bowl, gently mix the cooled potatoes with hard-boiled eggs, diced celery, red onion, crumbled bacon, and chopped chives.

Dress and Chill: Pour the dressing over the potato mixture. Fold gently until well coated. Cover and refrigerate for at least 1 hour before serving.