Peel and dice russet potatoes into uniform cubes. Place in a large pot, cover with salted water, and bring to a boil. Reduce to a simmer for 15-20 minutes until fork-tender. Drain and cool completely.

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and paprika. Season with salt and pepper to taste.

Once cooled, transfer potatoes to a large mixing bowl. Fold in chopped hard-boiled eggs, celery, red onion, crumbled bacon, and chives.

Pour the dressing over the potato mixture and gently fold until well coated. Cover and refrigerate for at least 1 hour.

After chilling, stir the salad, taste, and adjust seasoning if needed. Serve chilled.