Fill a large pot with cold, salted water and add the red potatoes. Bring to a boil and cook for 15 to 20 minutes until fork-tender. Drain and set aside to steam for a few minutes.

While warm, transfer potatoes to a bowl, drizzle with apple cider vinegar and sprinkle with salt. Toss gently to coat.

In a separate bowl, combine mayonnaise, sour cream, Dijon mustard, and splash of apple cider vinegar. Whisk until smooth.

Add cooked bacon, red onion, celery, and hard-boiled eggs (if using) to the dressing. Fold in chives and parsley.

Gently fold in the seasoned potatoes, ensuring they are well coated with dressing.

Taste and adjust seasoning with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Before serving, stir gently and garnish with extra chives or parsley. Serve chilled.