Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer to an ice bath to cool before peeling and chopping.
Place diced potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender but not mushy, about 10-12 minutes.
Drain potatoes thoroughly in a colander, then spread on a baking sheet to cool completely. This helps prevent excess moisture and soggy salad.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, smoked paprika, salt, pepper, and any optional dressing ingredients until smooth.
Add the cooled potatoes, chopped eggs, chives, and any optional ingredients (pickle relish, celery, red onion) to the bowl with the dressing.
Gently fold all ingredients together using a rubber spatula, being careful not to mash the potatoes.
Taste and adjust seasonings as needed.
Cover and refrigerate for at least 30 minutes (preferably 1-2 hours) before serving to allow flavors to develop.
Just before serving, sprinkle with additional chopped chives and a light dusting of smoked paprika for presentation.
