Creamy and Tangy Baby Yukon Gold Potatoes

1 lb. bag of baby Yukon gold potatoes, washed
Olive oil
Balsamic Glaze
Kosher salt, black pepper
Chopped chives

1. Place potatoes in cold salted water and let come to a boil.
2. Boil until tender but not mushy.
3. Drain.
4. Place in serving dish.
5. Drizzle with olive oil.
6. Sprinkle with salt and pepper.
7. Toss.
8. Drizzle with Balsamic glaze and chopped chives.
9. If they are to be eaten later, just cover with lid or foil and reheat in 350 oven until hot.