Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain and let them cool slightly.

Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out a small portion of the flesh from each half, creating a small well for the filling. Be careful not to scoop too much; you want to keep the potato skin intact.

In a mixing bowl, combine the scooped-out potato flesh, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mash the mixture until smooth and well combined.

Spoon the potato mixture back into the hollowed-out potato halves. Use a piping bag or a spoon to fill them generously.

Sprinkle the tops with paprika for garnish. If desired, add crumbled bacon and chopped chives on top for extra flavor and presentation.

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