Creating Creamy Potato Salad with Chives and Dijon is straightforward when you follow these simple steps:

1. Boil Potatoes: Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain and Cool: Once the potatoes are cooked, drain them and let them cool for a few minutes. Cut them into halves or quarters, depending on your preference.
3. Prepare Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. Add Vegetables: Stir in the chopped chives, diced celery, and red onion into the dressing.
5. Combine Potatoes and Dressing: Gently fold the warm potatoes into the dressing mixture, ensuring they are well coated.
6. Add Eggs (Optional): If using, fold in the chopped hard-boiled eggs for added richness.
7. Chill Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
8. Taste and Adjust: Before serving, taste the salad and adjust seasoning if needed.

These steps will guide you in creating this incredible salad effortlessly.