Halve the yellow baby potatoes and place them in a large pot with cold water, ensuring it covers them by 1-1.5 inches. Add a pinch of kosher salt.

Bring the water to a boil over medium-high heat and cook the potatoes until they're slightly tender, about 10-12 minutes. Drain and set aside to cool.

While the potatoes cool, dice the medium onion and celery into small pieces for an added crunch in your salad.

In a medium bowl, whisk together the Olive Oil Miracle Whip, mayonnaise, Dijon mustard, and sweet relish.

Once the potatoes are cool, combine them with the diced onions, celery, three hardboiled eggs, and all the dry seasonings in a large mixing bowl.

Gently fold the dressing into the potato mixture, ensuring everything gets nicely coated. Break up the eggs a bit for texture, but avoid over-mixing.

Place the remaining hardboiled eggs on top, sprinkle with smoked paprika, and add fresh chives for a colorful finish.

Cover and chill the salad in the refrigerator for at least 2-3 hours before serving.