Give the potatoes a quick rinse under cold water to remove any excess dirt, then add them into a stock pot, all in a single layer, fill with cold water, to about 1 inch (2.50 cm) over the potatoes, season generously with sea salt and heat it with a high heat

Meanwhile, add ½ cup mayonnaise into a medium sized bowl, finely grate in 1 large clove of garlic, add in 1 tsp hot smoked Spanish paprika, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until creamy and set aside

Once the potatoes are fully cooked through (it was exactly 25 minutes in my case, you can always pierce them with a toothpick, if it easily goes in they are ready), remove them from the heat and drain into a strainer, shake off any of the excess water

Add the potatoes into a serving dish, all in a single layer

Transfer the spicy sauce into a small plastic bag, cut off the tip and squeeze a generous portion over each potato, then pierce each one with a toothpick and sprinkle with finely chopped chives, enjoy!