• Place potatoes in cold water and bring to a boil. Turn down to medium-high heat and continue to cook until fork goes easily into them but they are still firm (about 15 minutes).
• Drain, cool and refrigerate potatoes until cold (up to an hour).
• Cook eggs in boiling water until hard boiled (about 10-12 minutes).
• Remove eggs from heat and run under cold water, let sit in cold water for 10 minutes, then refrigerate (still in cold water) until cold (up to an hour) and then peel.
• Cut each cold potato into 2 pieces (* this will depend on the size of the potato, I cut some into 4 pieces and don't even cut the really small ones). Cut each egg into 4 pieces.  
• Mix all the remaining ingredients together in a large bowl. Add the potatoes and eggs and mix until combined.

Garnish

• Sprinkle with paprika and refrigerate until ready to serve.
• Optional: top will a dollop of sour cream and fresh dill when serving
• Add salt and black pepper to taste