Preheat oven to 400 degrees F.
Chop rinsed and dried potatoes into quarters twice and place them on a baking sheet.
Drizzle the potatoes with olive oil and season with salt and pepper. Set aside.
Chop a head of garlic in half and place it in an oven-safe ramekin.
Drizzle the garlic with olive oil, season with salt and pepper, and cover with aluminum foil.
Place the garlic and potatoes in the oven and cook for 25-30 minutes or until the potatoes are fork tender.
While the potatoes and garlic roast, Fry some bacon in a skillet until crisp and then slice it into bite-sized pieces.
Squeeze the garlic out of its shell and chop finely.
In a large bowl, whisk the mayo and minced roasted garlic.
Stir in the dijon mustard, vinegar, chili powder, chives, salt, and pepper.
Add the roasted potatoes and crispy bacon. Coat the potatoes completely with the mayo mixture.
Garnish with extra chives and enjoy!