Boil the diced potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Drain on paper towels and crumble.

In a bowl, mix sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth.

In a large bowl, combine cooled potatoes, crumbled bacon, and chives. Gently fold in the dressing until everything is coated.

Chill for at least an hour before serving to enhance flavors.