Cook the Potatoes: Fill a large pot with water, add salt, and bring to a boil. Add cubed russet potatoes and cook for 15-20 minutes until tender. Drain and let cool.

Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Add seasonings to taste and mix until smooth.

Combine Ingredients: In a large bowl, combine cooled potatoes, chopped hard-boiled eggs, celery, red onion, bacon, and chives. Gently toss to mix.

Dress and Chill: Pour dressing over the potato mixture and fold gently to coat. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.