Start by peeling and cutting the 2 1/2 pounds of Yukon Gold potatoes into 1/2-inch cubes. Fill a large pot with water, add 2 teaspoons of salt, and bring it to a boil. Carefully add the potato cubes and cook for 5-6 minutes until they are just tender but still firm enough to hold their shape. Drain the potatoes into a colander, reserving 1/3 cup of the cooking liquid for later use.

While the potatoes are cooking, prepare your salad mix. Finely mince 1/2 cup of onion and dice 3/4 cup of celery into 1/4-inch pieces. Cook 5 slices of bacon until crispy, then crumble them into small bits. Chop 3 hard-boiled eggs and snip 1/4 cup of fresh chives. Set all these ingredients aside in a large mixing bowl, ready to fold into the potato salad.

Once the potatoes have drained, return them to the pot and add 3 tablespoons of apple cider vinegar along with the reserved 1/3 cup of cooking liquid. Gently toss the potatoes, allowing them to absorb the tangy flavor. Let this mixture sit for about 10 minutes to ensure the potatoes soak up the vinegar, enhancing the overall taste of your Best Julia Child Potato Salad.

After the potatoes have rested, gently fold in the prepared onion, celery, crumbled bacon, sweet pickle relish, chopped eggs, and chives. Use a rubber spatula to combine the ingredients without mashing the potatoes, preserving their beautiful texture.

In a separate bowl, whisk together 3/4 cup of mayonnaise, 1/4 cup of sour cream, and 1 tablespoon of Dijon mustard until smooth and creamy. Pour the dressing over the potato mixture, ensuring an even distribution.

Finally, season your potato salad with 2 teaspoons of salt and 1/2 teaspoon of white pepper to taste. Toss everything gently one last time to ensure all ingredients are coated with the creamy dressing.