Begin by placing cubed russet potatoes in a large pot. Cover with cold, salted water and bring to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes, or until fork-tender. Drain and let cool completely.

While the potatoes cool, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a medium bowl to create a smooth dressing.

In a large mixing bowl, combine the cooled potatoes with chopped hard-boiled eggs, diced celery, chopped red onion, and crumbled bacon. Add chopped chives for an herby flourish. Toss gently to mix.

Pour the creamy dressing over the potato mixture and fold together until evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving.

After chilling, give the salad a gentle stir to redistribute the dressing. Adjust seasonings if necessary before serving chilled.