Cook the cubed russet potatoes in cold salted water. Bring to boil, then simmer for 15-20 minutes until fork-tender. Drain and cool.

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

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

Pour the dressing over the potato mixture and gently fold until evenly coated without mashing the potatoes.

Cover with plastic wrap or a lid, refrigerate for at least 1 hour to allow flavors to meld before serving.