Boil the potatoes until tender and transfer to a parchment lined baking sheet. Using the bottom of a glass smash them down and drizzle with olive oil and salt and pepper. Bake at 425 until crispy turning halfway through. About 25 minutes. Mix the mayonnaise, sour cream, vinegar, chives, salt and pepper in a small bowl. Add the potatoes to a serving bowl and top with bacon and cheddar cheese. Mix with the dressing and top with more chives