1. Place the red potatoes in a large pot and cover with cold water. Salt generously, bring to a boil, then reduce to a simmer. Cook until fork-tender, about 12–15 minutes. Drain and let cool.

2. While the potatoes cook, cook the bacon in a skillet until crisp. Drain on paper towels, then chop or crumble.

3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Adjust seasoning as needed.

4. Dice the red onion, chop the chives, and finely chop the jalapeños. Set aside.

5. In a large mixing bowl, combine cooled potatoes with the dressing. Add jalapeños, red onion, chives, and cheddar cheese. Mix gently to coat evenly.

6. Fold in the crumbled bacon just before serving. Garnish with extra chives and bacon if desired.

7. Chill for at least 1 hour before serving to allow flavors to meld. Serve cold.