Cook the potatoes: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and cool completely.

Prepare the dressing: Whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Add seasonings and blend until smooth.

Assemble the salad: In a large bowl, combine cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup chopped red onion, and 6 crumbled slices of bacon. Fold gently.

Dress and chill: Pour the dressing over the salad and fold gently. Cover and refrigerate for at least 1 hour before serving.