Halve the baby potatoes and cook them in a large pot of salted boiling water until the tip of a knife inserts easily.

Drain the potatoes and let them cool slightly.

Mix the sour cream, garlic powder, salt and black pepper. If needed, thin the dressing with a little milk or water.

Pour the dressing over the still-warm potatoes, add the chives and mix. Taste and adjust the seasoning if needed.

Refrigerate promptly, in shallow covered containers so the salad chills quickly. Let it cool completely before serving.