Place halved baby gold potatoes into a large pot and cover with cold water, adding kosher salt. Bring to a boil, then cook for 15-18 minutes until fork-tender. Drain and cool for 10 minutes.

Cut the cooled potatoes into halves or quarters for bite-sized pieces.

In a mixing bowl, combine sour cream and Greek yogurt until smooth. Add in the minced red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper. Mix well.

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

Sprinkle in the finely chopped fresh chives and gently fold them in.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.