Cook the potatoes: Begin by placing 2 lbs of cubed russet potatoes in a large pot, covering them with cold salted water, and boiling for 15-20 minutes until they are fork-tender. Drain the potatoes well in a colander and allow them to cool.
Make the dressing: While the potatoes are cooking, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and all the seasonings in a small bowl until the mixture is smooth.
Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup of red onion, 6 slices of crumbled beef bacon, and 2 tablespoons of chives.
