Start by placing your mini potatoes in a large pot and covering them with cold, salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 12-15 minutes, or until the potatoes are fork-tender. Once cooked, drain and let them cool completely for optimal grilling.

Halve the cooled potatoes and transfer them to a mixing bowl. Drizzle with olive oil, then sprinkle paprika, black pepper, and kosher salt. Toss everything together vigorously until the potatoes are well coated and have a roughened surface.

While the potatoes absorb the flavors, preheat your grill to medium-high heat. Ensure the grill grates are clean by scraping them.

Place the halved potatoes cut-side down on the hot grill. Allow them to cook for 2-3 minutes without moving them. Once you see deep grill marks, flip the potatoes and grill the other side for an additional 2-3 minutes.

Just as you flip the potatoes, add the celery, red onion wedges, and halved lemon onto the grill. Grill these for 2-3 minutes until they become charred and tender.

In a bowl, squeeze the juice from the grilled lemon halves into a mixing bowl. Incorporate mayonnaise, lemon zest, mustard, garlic powder, and a pinch of salt. Whisk until the dressing is smooth and creamy.

Chop the grilled celery and red onions into bite-sized pieces and add them to the bowl with the grilled potatoes. Pour the prepared dressing over the mixture and fold gently to combine.

Transfer the mixed salad to a serving dish, then sprinkle freshly chopped chives on top. For extra flavor, add optional crushed chiltepin or chili flakes and bacon crumbles.