Begin by placing the baby gold potatoes in a large pot and covering them with cold water. Add a pinch of salt, then bring to a boil over medium-high heat. Cook for 15-18 minutes until fork-tender. Drain and cool.

Once cooled, cut the potatoes into bite-sized pieces. Set aside in a large mixing bowl.

In a medium bowl, combine sour cream and Greek yogurt. Stir in chopped red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper until well mixed.

Gently fold the sliced potatoes into the sauce mixture, coating evenly while preserving texture.

Sprinkle in the chopped chives and mix gently to combine. Cover with plastic wrap and refrigerate.

Chill for at least 30 minutes to enhance flavors.