3 tbl. olive oil, divided
1 1/4 tsp. salt, divided
1/2 tsp. black pepper, divided
7 garlic cloves, unpeeled
3 lbs. potatoes, quartered
3 tbl. minced chives
2 tbl. white wine vinegar
2 tsp. Dijon mustard

Preheat oven to 400. Combine 1 1/2 tbl. olive oil, 1/2 tsp. salt, 1/4tsp. pepper, garlic, and potatoes in a roasting 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 1 1/2 tbl. oil, remaining 3/4 tsp. salt, remaining 1/4 tsp. pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.