1. Scrub and cut the baby potatoes into bite-sized pieces. Add to a large pot, cover with water, and season with salt. Boil for 10–12 minutes or until fork-tender. Drain and let cool slightly.

2. While potatoes cook, fry the bacon until crispy, then set aside to cool. Crumble into pieces.

3. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning.

4. Dice red onion, slice green onions, chop dill and chives, and peel and chop hard-boiled eggs if using.

5. In a large bowl, combine the potatoes, bacon, onions, herbs, and eggs. Pour dressing over and gently fold until well coated.

6. Chill in the fridge for at least 1 hour before serving to let flavors meld.

7. Stir before serving and garnish with extra chives or herbs if desired.