Put the potatoes, water, eggs and 1 teaspoon salt in a large saucepan. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes. Drain the potatoes and chill in the refrigerator. Cool the eggs by running under cool tap water. Peel and dice the eggs. Combine the remaining ingredients in a bowl and stir to blend. Fold in the chilled potatoes and diced eggs.
Garnish with paprika or cayenne pepper, if desired.
Makes 8 servings