Cut baby potatoes in half or into quarters - each piece should be about 1/2 an inch. Place potatoes in a large pot with 6 egg and 2 tbsp kosher salt and fill with cold water. Place on the stove and bring the water to a boil. Reduce to a simmer, cover and simmer 10 minutes.

Prepare an ice bath. Once the 10 minutes is up, transfer the boiled eggs to the ice bath and drain the water from the potatoes. Place boiled potatoes in a large mixing bowl and set aside.

When the eggs have cooled, peel and cut in half lengthwise. Scoop out the yolk and place in a small bowl with mayonnaise, dijon mustard, apple cider vinegar, salt, smoked paprika and black pepper. Mix until smooth.

Chop boiled egg whites into small pieces and add to the large mixing bowl with the potatoes. Add the diced pickles and chopped chives to the bowl as well.

Pour the creamy yolk mixture into the large mixing bowl and toss to combine. Serve room temperature or refrigerate and serve chilled.