Peel and cube russet potatoes, then boil in salted water until fork-tender, about 15-20 minutes. Drain and cool on a baking sheet.

In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth.

In a large mixing bowl, combine cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and fresh chives. Stir gently to combine.

Pour the dressing over the potato mixture and gently fold until well-coated. Cover and refrigerate for at least one hour before serving.