Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.

While potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 10 minutes. Drain, cool under cold running water, peel, and roughly chop.

In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. This is your dressing.

While the potatoes are still slightly warm (this helps them absorb the dressing best), gently fold them into the dressing. Mix carefully to avoid mashing them completely.

Fold in the chopped eggs, diced celery, minced red onion, crumbled bacon, fresh dill, and chives. Mix gently until everything is evenly coated.

Cover the potato salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld thoroughly. Taste and adjust salt/pepper before serving.