Fingerling Potatoes with Aioli

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2 1/2 pounds fingerling potatoes, unpeeled

Kosher salt

For the Aioli:

1(1/2-inch thick) slice white bread, crust removed

2 tablespoons Champagne or white wine vinegar

6 large garlic cloves, chopped

2 extra-large egg yolks, at room temperature

1/2 teaspoon grated lemon zest

3 tablespoons freshly squeezed lemon juice

1/2 teaspoon saffron threads

Kosher salt

Freshly ground black pepper

1 1/2 cups good olive oil

Chives, chopped