1. Begin by peeling and cubing the russet potatoes. Place the cubed potatoes in a large pot and cover with salted water. Bring the water to a boil and cook the potatoes until they are tender, about 10-12 minutes. Drain the potatoes and let them cool completely before assembling the salad.

2. In a large mixing bowl, combine the cooled, cooked potatoes with the chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and fresh chives. Gently toss the ingredients to distribute them evenly.

3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika to create the creamy dressing.

4. Pour the dressing over the potato mixture and gently fold it in until the salad is evenly coated. Cover the bowl and refrigerate the Steakhouse Potato Salad for at least 1 hour, allowing the flavors to meld together.