For the potato salad, whisk the egg yolks together in a small bowl, add the mustard and vinegar and whisk until combined. Gradually add the oil in a thin stream, whisking continuously until the mixture has emulsified. Season with salt and freshly ground black pepper, stir in the cream and add a squeeze of lemon juice, to taste. Add to the hot cooked potatoes and stir to combine. Stir in the chives.
To serve, pile the potato salad into a serving dish, top with the chopped roasted peppers and garnish with the lemon wedges.
