Potato and Pea Salad with Chive Aïoli
['3 pounds small red-skinned new potatoes, unpeeled', '3 tablespoons white wine vinegar', '3 celery stalks, thinly sliced', '1 1/2 cups frozen green peas, thawed', '1 cup mayonnaise', '6 tablespoons chopped fresh chives', '1 tablespoon Dijon mustard', '2 garlic cloves, pressed', '1/4 teaspoon cayenne pepper']
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
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