Add the potatoes to a large pot. Cover with cold salted water and bring to a boil over high heat. Add the eggs, then reduce the heat to medium-low and simmer until the potatoes are nearly fork-tender and the eggs are hard-boiled, about 10 minutes. Turn the heat off.

Toss the eggs into a cold sink (so their shells crack), then place in a bowl under cold, running tap water until cool enough to handle, about 1 minute. Drain the potatoes, then return to the pot and cover immediately. Let the potatoes finish cooking in their own steam on the off-but-still-warm burner, 10 to 15 minutes. Transfer the steamed potatoes to a cutting board and let sit until cool enough to handle.

Meanwhile, in a large mixing bowl, whisk the garlic, vinegar, curry powder and onion powder to combine and disperse the spices, then whisk in the mayonnaise, mustard and honey until smooth. Season with salt and pepper.

Cut each potato in half, and in quarters, if very large. Peel then coarsely chop the eggs. Add the warm potatoes and eggs to the dressing and toss gently. Shower with the chives and serve warm, at room temperature or cold. This salad keeps for up to 3 days in the refrigerator, covered.