Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.

Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

While the potatoes are roasting, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a separate bowl.

Once the potatoes are done, let them cool for about 10 minutes.

In a large mixing bowl, combine the roasted potatoes, chives, red onion, celery, and bacon (if using).

Pour the dressing over the potato mixture and gently toss to combine.

Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.