Begin by placing baby gold potatoes in a large pot and covering them with cold salted water. Bring the water to a boil over medium-high heat, then reduce to a medium simmer. Cook the potatoes for 15-18 minutes, or until they are fork-tender but not mushy. Once cooked, drain the potatoes and let them cool for about 10 minutes.

After the potatoes have cooled, slice them into halves or quarters, depending on your preference. Place the sliced potatoes in a large bowl to prepare for mixing.

In a separate large bowl, combine the sour cream, Greek yogurt, diced red onion, shallot, onion powder, and garlic powder. Then, add apple cider vinegar, kosher salt, and black pepper to the mix. Stir well until all ingredients are smoothly blended.

Gently fold the sliced potatoes into the creamy dressing, ensuring that each piece is evenly coated.

Once the potatoes are well-coated, sprinkle in the fresh chives and mix gently.

Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes.