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Add 1 bag of yellow baby potatoes to a large pot full of cold water.
Set to medium-high heat and let the potatoes boil until fork tender (takes about 30 minutes).
Once potatoes are fork tender, strain all the water out and transfer to a baking sheet covered in olive oil.
Cover potatoes in olive oil, garlic powder, onion powder, salt, and pepper.
Bake at 420F for 40 minutes, flipping halfway. Add more oil if needed.
For the dressing, add equal parts mayo and thick unsweetened yogurt to a bowl with lemon juice and 1 clove of garlic.
Add in diced cucumbers, diced red onion, diced pickles, chopped dill, and chopped chives and mix.
Set the dressing in the fridge until the potatoes are done.
Once potatoes are done, add to the dressing and mix until fully coated.
Top with more dill and chives and enjoy.