Prepare the potatoes: Place the cubed potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until easily pierced with a fork but not mushy. Drain immediately and set aside to cool slightly.

Whisk the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder. Whisk until completely smooth. Season generously with salt and pepper to taste. Set aside.

Combine main ingredients: In a very large bowl, gently combine the slightly cooled potatoes, chopped hard-boiled eggs, minced red onion, and diced celery.

Dress and fold: Pour about two-thirds of the dressing over the potato mixture. Gently fold everything together until evenly coated. Add more dressing as needed until the desired creaminess is achieved. Be careful not to mash the potatoes.

Incorporate bacon and chill: Fold in most of the crumbled bacon, reserving some for garnish. Cover the salad and refrigerate for at least 2 hours, allowing the flavors to meld.

Serve: Before serving, give the potato salad a final gentle stir. Transfer to a serving dish, top with the reserved bacon crumbles and fresh chopped chives. Serve chilled.