- In a large saucepan, cook the potatoes in boiling salted water until just tender, about 10 minutes; be careful not to overcook or the slices may fall apart. Plunge the slices in cold water to stop the cooking. Drain.
- In a bowl, combine the remaining ingredients except the chives. Season with salt and pepper. Add the potatoes and, using your hands, gently coat them with the dressing. Adjust the seasoning.
- On a square or rectangular serving plate, make 5 small stacks of potato slices. Drizzle with the dressing remaining in the bowl. Cover and refrigerate for at least 15 minutes.
- Garnish with chives just before serving.