Deviled Egg Potato Salad

Peel the potatoes, then dice them into equal sized chunks. Place the potatoes and sea salt in a large pot and then cover with water by two inches. Bring the water to a boil over high heat, and cook until tender. Depending on the size of the chunks it will take between 10 and 20 minutes. Drain the potatoes and rinse with cold water for two minutes.

Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl. Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, celery seed, and paprika. Gently fold in the hard-boiled egg whites, celery and potatoes.

Place the potato salad into a large serving bowl, and then garnish with additional paprika and chopped chives.