Bring a large pot of salted water to a boil. Add cubed russet potatoes and cook for 15-20 minutes until fork-tender. Drain and cool.

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

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

Pour dressing over the potato mixture and fold gently until everything is coated.

Cover and refrigerate for at least 1 hour before serving to enhance flavors.