Place the cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add 2 tablespoons of salt to the water.

Bring the water to a boil over high heat, then reduce heat to medium and simmer for 12 to 15 minutes, or until the potatoes are fork-tender but not falling apart. Drain immediately and set aside to cool slightly (about 10 minutes).

While the potatoes cool, prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until smooth and well combined.

Gently fold the slightly cooled potatoes into the dressing mixture, being careful not to mash them. Add the minced red onion, half of the shredded cheddar cheese, and half of the snipped chives.

Gently fold in most of the crumbled bacon, reserving some for garnish. Taste and adjust seasoning as necessary (add more salt or pepper if desired).

Cover the potato salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Before serving, gently stir the salad. Garnish the top with the remaining cheddar cheese, crumbled bacon, and fresh chives.