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Make and chill up to a day ahead, but add the eggs when serving.
Simmer the potatoes in a pan of boiling water for 12-15 minutes, or until they are almost fully soft – you want them a little al dente so they don’t break apart in the mixture. Drain and allow to cool completely – spreading them out in a shallow dish will help them to cool quickly. Hard-boil the eggs in boiling water for 8 minutes, then cool in running water and peel.
In a small bowl, mix together the mayonnaise, soured cream, gherkin, mustard, sugar and celery seeds or salt. Set aside for 5 minutes to allow the flavours to come together.
In another bowl, toss together the celery, onion, chives and cooled potatoes. Add the mayonnaise mixture and toss again to combine, then season to taste.
Slice the eggs and gently mix them into the salad.
Chill the salad for at least 1 hour, then sprinkle with the smoked paprika before serving.
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