Peel and dice potatoes into ½ inch cubes.
Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside.
In a pot add water and bring to a boil and season the water with salt. With a slotted spoon add potatoes into the water.
Boil just until the potatoes are tender to the bite but still hold its shape, about 10 minutes.
Drain potatoes and let potatoes cool off.
While potatoes are chilling, boil and peel the eggs.
Dice the eggs up and place them into the bowl.
Stir in onions, celery, red bell pepper (optional), relish, mayo, and mustard in with potatoes in a large bowl. Season with salt, pepper, garlic pepper, and smoked paprika
Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.
Taste again and add more salt and pepper if needed. remember season as you go!
Place in a casserole dish and garnish the top with paprika and chives if desired.
Refrigerate and serve cool.
