Begin by washing and peeling the Yukon Gold potatoes. Cut them into even-sized cubes and place in a large pot filled with salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain and cool slightly.

In a large mixing bowl, combine mayonnaise, sour cream, chopped parsley, and chives. Stir in salt, pepper, and garlic powder to taste. Blend until smooth and creamy.

Once cooled, chop the potatoes into bite-sized pieces and fold them into the creamy dressing. Ensure each potato piece is coated without mashing.

Transfer the salad to an airtight container or serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.