Place the potatoes and garlic in a large pot. Add enough water to fully submerge the potatoes, then bring to a boil. Reduce the heat and cook for 10–15 minutes, or until the potatoes are tender when pierced with a fork. Remove the garlic, then drain the potatoes and cut them in half.

In a large bowl, combine KEWPIE MAYONNAISE ORIGINAL, ready-to-use rendang seasoning, green onions, chives, bird’s eye chili, salt, ground black pepper, and lemon juice to taste. Mix well.

Add the potatoes and quail eggs to the sauce mixture, then gently toss until the potatoes are evenly coated.

Serve warm, or refrigerate and serve chilled or at room temperature.