Boil baby potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let cool.

Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels and crumble.

In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

In a large bowl, combine cooled potatoes, crumbled bacon, chopped chives, and dressing. Mix gently to coat without mashing the potatoes.

Chill in the fridge for at least 30 minutes before serving.