• Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings


  • 28 ounces small red potatoes
  • 5 tablespoons Alessi Extra Virgin Olive Oil, divided
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 tablespoon Alessi Garlic PureeAdd
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 3 1/2 tablespoons chives, thinly sliced


Preheat oven to 400 degrees.

Cut potatoes into eighths and place in a large mixing bowl. Add 3 tablespoons of olive oil and season with salt and pepper. Toss to coat, then place in single layer on a foil lined baking sheet.

Bake for 25-30 minutes, or until cooked, turning twice. Meanwhile, in a small bowl combine remaining olive oil, garlic, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper.

Remove potatoes from oven and cool completely. Pour mayonnaise mixture over potatoes and toss until evenly coated. Garnish with chives.