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1
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
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2
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water.
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3
Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through.
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4
It is essential that they be just cooked through.
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5
Bite into a slice or two to be very sure.
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6
Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes.
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7
Transfer the potatoes to a large bowl.
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8
Stir the cider vinegar with 13 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly.
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9
Let sit 10 minutes to absorb the liquid.
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10
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste.
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11
Top with 23 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended.
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12
Taste the salad and add more salt, pepper, or mayonnaise as needed.
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13
Cover the salad and set aside in the refrigerator for at least an hour or so before serving.
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14
If it is refrigerated longer, let it come back to room temperature before serving.
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15
Taste and adjust the seasoning again.
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16
To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top.
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17
Decorate at the last moment, if you wish, with any or all of the optional garnishes.
