Place mayonnaise, buttermilk, and vinegar in a small screw-top jar.
Shake well to combine.
Preheat oven to 200˚ C. / 400° F.
Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
Drain potatoes and mix in bacon pieces, dressing, garlic, paprika, salt, pepper.
Bake for 30 to 35 minutes, or until nicely browned.
While still hot, mix in Cheddar Cheese and Chives or fresh Parsley.
Allow to cool for 5 minutes.
Serve warm and enjoy!
Red potatoes have thinner skins and are lower in starch so they keep their shape when boiled for a longer periods of time.
Russet (brown) potatoes are higher in starch, so they are better baked or mashed as they are creamier due to the starch.
But, they taste pretty much the same.