Ingredients

1. Cook potatoes: 

   Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes.

   Drain; chill 10 minutes.

2. Prepare potato salad dressing: 

   While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl.

   Cut remaining 3 eggs in half; scoop yolks into a small bowl.

   Coarsely chop egg whites; add to chopped eggs in large bowl.

   Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.

3. Mix potato salad: 

   Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery.

   Stir gently to combine. Garnish with paprika.