In a large pot, add cold salted water and the baby gold potatoes. Bring the water to a boil and cook the potatoes for 15-18 minutes until fork-tender. Drain and cool for about 10 minutes.

Slice the cooled potatoes into halves or quarters. Place in a large mixing bowl.

In a separate bowl, whisk together sour cream, plain Greek yogurt, minced red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper until smooth.

Gently fold the sliced potatoes into the dressing mixture until well-coated.

Add chopped fresh chives and gently fold to combine.

Cover and chill in the refrigerator for a minimum of 30 minutes before serving.