Begin by placing 1.5-2 lbs of baby gold potatoes into a large pot. Cover them with cold water and add a generous pinch of kosher salt. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the potatoes for about 15-18 minutes, or until fork-tender but intact. Drain the potatoes and let them cool for 10 minutes.

Once the potatoes are cool enough to handle, slice them into halves or quarters, depending on their size. The goal is to create bite-sized pieces that will soak up the creamy dressing beautifully. Place the sliced potatoes in a large mixing bowl, ready to be enveloped in the flavorful sauce.

In a separate bowl, combine ¾ cup of sour cream and ¼ cup of Greek yogurt. Add in ½ cup of minced red onion, along with the sliced shallot. Then, sprinkle in 1½ teaspoons of onion powder, 1 teaspoon of garlic powder, 2 teaspoons of apple cider vinegar, 2 teaspoons of kosher salt, and ½ teaspoon of black pepper. Whisk everything together until smooth and creamy, ensuring all ingredients are well incorporated.

Pour the creamy dressing over the sliced potatoes in the mixing bowl. Gently toss the potatoes with the dressing using a spatula, ensuring each piece is evenly coated without breaking them apart.

To elevate the flavors, fold in ⅓ cup of fresh chives into the potato salad. Be gentle during this step to avoid mashing the potatoes.

Cover the bowl with plastic wrap or transfer the potato salad into an airtight container. Refrigerate for at least 30 minutes, allowing the flavors to meld beautifully.