Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15 to 20 minutes until fork-tender. Drain well in a colander and let cool completely before mixing with other ingredients.

While the potatoes are cooking, prepare the dressing by whisking together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar in a small bowl. Add all the seasonings including salt, pepper, garlic powder, and paprika until smooth and creamy.

In a large mixing bowl, gently fold together the cooled potatoes with chopped hard-boiled eggs, diced celery stalks, finely chopped red onion, crumbled bacon, and fresh chives. Ensure that all ingredients are evenly distributed throughout the mixture.

Pour the prepared dressing over the potato mixture and carefully fold everything together until fully coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow all flavors to meld beautifully before serving.