Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Add the eggs and then reduce the heat to medium-low. Simmer until the potatoes are almost fork-tender and the eggs are hard-boiled, about 10 minutes. Turn off the heat.

Transfer the eggs to a cold water bath to crack their shells, then put them in a bowl under cold, running water until cool enough to handle, about 1 minute. Drain the potatoes and return them to the pot, covering it to allow the potatoes to finish cooking in the residual heat for 10 to 15 minutes. Move the potatoes to a cutting board and let them cool enough to handle.

In the meantime, in a large bowl, whisk together the garlic, vinegar, curry powder, and onion powder until well mixed. Then stir in the mayonnaise, mustard, and honey until the mixture is smooth. Season with salt and pepper.

Cut the potatoes into halves or quarters if they are large. Peel and coarsely chop the eggs. Add the warm potatoes and eggs to the dressing and mix gently. Garnish with chives and serve warm, at room temperature, or chilled. The salad can be stored in the refrigerator for up to 3 days.