Place cubed russet potatoes in a large pot and cover with cold, salted water. Boil, then simmer for 15-20 minutes until fork-tender. Drain and cool.

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth, and season with salt, pepper, garlic powder, and paprika.

In a large bowl, mix cooled potatoes with hard-boiled eggs, celery, red onion, and optional bacon. Add chives and stir gently.

Pour the dressing over the potato mixture and fold together gently. Cover with plastic wrap and refrigerate for at least an hour.