Put the potatoes in a large pot and fill with cold water to cover them plus 1 inch. Add 2x 5-finger pinches of kosher salt and bring to a boil. Once boiling, cook for 15-18 minutes until the potatoes are fork-tender. Drain and set aside to cool for 10 minutes.
Once the potatoes are cool enough to handle (about 10 minutes after drained) slice them in halves or quarters, depending on their size.
In a large bowl, combine the ¾ cup sour cream, ¼ cup greek yogurt, ½ cup minced red onion, sliced shallot, 1 ½ teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon apple cider vinegar, 2 teaspoon kosher salt, and ½ teaspoon black pepper. Mix to combine.
Add the potatoes to the bowl with the sauce mixture and mix to combine.
Add ⅓ cup fresh chives to the potatoes and gently mix to combine.
Cover the mixture with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and soak into the potatoes.