Cook the potatoes by placing cubed russet potatoes into a pot filled with cold salted water. Bring it to a boil and cook for 15-20 minutes until fork-tender.

In a medium-sized bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and all spices until smooth.

In a large mixing bowl, gently fold cooled potatoes with hard-boiled eggs, diced celery, red onion, crumbled bacon, and fresh chives until evenly distributed.

Pour dressing over potato mixture, carefully fold to coat, then cover and refrigerate for at least 1 hour.