• Cook the eggs: Place the eggs in a large saucepan and cover with cold water by about 1 inch.

  Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 11–12 minutes.

  Transfer the eggs to an ice bath and cool completely before peeling.
• Cook the potatoes: Meanwhile, place the potatoes in a large pot and cover with cold water. Generously salt the water — it should taste lightly salty like soup.

  Bring to a boil and cook until the potatoes are fork tender, about 10–12 minutes. You want them soft and creamy but not falling apart.

  Drain well, then spread the potatoes onto a baking sheet or large platter to cool slightly and release steam for about 10–15 minutes.
• Peel the eggs and separate the yolks from the whites.

  Finely chop the egg whites and set aside.

Make the deviled egg dressing:

• Peel the eggs and separate the yolks from the whites.

  Finely chop the egg whites and set aside.

  Place the yolks in a large mixing bowl and mash them until smooth with a fork. Add the mayonnaise, yellow mustard, Dijon mustard, pickle juice, relish, celery salt, kosher salt, pepper, garlic powder, onion powder, and smoked paprika. Whisk until creamy and smooth.

  This dressing should taste bold and slightly tangy because the potatoes will mellow the flavor once mixed together.

Assemble the potato salad

• Add the slightly cooled potatoes to the bowl with the dressing and gently toss until evenly coated.

  Fold in the chopped egg whites, celery, red onion, and fresh herbs if using.

  Taste and adjust seasoning if needed. Potato salad almost always needs a little extra salt after mixing.
• Chill: Cover and refrigerate for at least 4 hours, but overnight is even better. The flavor gets dramatically better as it chills.
• Serving: Before serving, give the salad a gentle stir. If it thickens too much in the fridge, stir in a spoonful or two of mayo.

  Garnish: Sprinkle with extra paprika and chives before serving.