3 T. EVOO, divided
1-1/4 t. kosher salt, divided
1/2 t. ground black pepper, divided
7 garlic cloves, unpeeled
3 lbs. small red potatoes, quartered
3 T. minced chives
2 T. white wine vinegar
2 t. Dijon mustard
Preheat oven to 400
Combine 1-1/2 T. EVOO, 1/2 t. salt, 1/4 t, pepper, garlic and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400 for 1 hour and 10 minutes, or until tender, stirring after 35 minutes. Cool 10 minutes.
Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining EVOO, salt and pepper, chives, vinegar, and mustard in a large bowl; stir well to with a whisk. Add potatoes to bowl; toss well to coat.