Wash each potato under warm running water and peel them.
Season with extra virgin olive oil and pepper, mix and put in a baking tin covering them with greaseproof paper. Add the garlic and put in oven at 350°F for 30 minutes until garlic is browning.
Add salt only when removing the potatoes from the bake.
In the meantime, boil water and cooked 6 eggs for 5-6 minutes. Wait for 1 minute before removing eggs from warm water and then drain and leave them to cool. Peel the eggs and put in a bowl.
In a small bowl prepare the vinaigrette. Put mustard, add a pinch of salt and pepper, add Sweet White Vinegar Bianca and a tablespoon of water. Use a whisk for mixing everything until it becomes a creamy sauce.
When the potatoes are ready, remove garlic and put them in a salad bowl. Break and cut eggs, season everything with at least the half of the vinaigrette and mix lightly.
Add chopped chives and petals.