Cut potatoes into a large dice, and boil for about 20 minutes or until a sharp knife easily pierces the potatoes. Meanwhile, mix mayonnaise, mustards, celery salt, vinegar, pickles, pickle juice and jalapeños until smooth and completely incorporated. Add red onion, bell pepper, celery and hard boiled eggs. Mix to incorporate and set aside.
Remove potatoes from pot. Drain. Immediately add still warm potatoes to the chunky dressing. Mix very gently. Taste for seasoning. Add extra salt and pepper, if desired.
Garnish with smoked paprika. Cover and chill. Serve cold.