1In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
2Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
3In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.