Peel and thinly slice 2 pounds small-ish Idaho potatoes (slice them into thin rounds). Place sliced potatoes and 4 large eggs in a large saucepan or pot. Cover with water. Add 2 teaspoons kosher salt to the pot. Bring to a boil and cook for 10 minutes. Drain but DO NOT rinse. Let everything cool down.
Meanwhile, make the sauce: In a large bowl, combine 1 cup chopped bread and butter pickles, 3/4 cup mayonnaise, 1/4 cup minced chives, 3 tablespoons brine from bread and butter pickles, 2 tablespoons yellow mustard, 2 teaspoons worcestershire, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until everything is well combined.
Once cool, peel the shells off of the hard-boiled eggs. I like to grate my eggs with a box grater, but a fine chop also works. Mix the grated or chopped egg and the cooked potato rounds into the sauce.
If possible, let it sit refrigerated for at least 4 hours before serving so that the flavors really meld together. Garnish with minced chives and a sprinkle of paprika and enjoy!