Begin by boiling your mini potatoes in a large pot of heavily salted water. Cook them until tender, about 12 to 15 minutes, then drain and allow them to cool to room temperature.

Once cooled, carefully halve the potatoes lengthwise and place them in a large mixing bowl. Drizzle with olive oil, then sprinkle paprika, freshly ground black pepper, and kosher salt. Toss gently until the potatoes are evenly coated.

While your potatoes are marinating, preheat your grill to medium-high heat, aiming for around 400°F (200°C). Clean the grates thoroughly.

Place the halved potatoes on the grill, cut-side down. Grill them for 2 to 3 minutes until they release easily and sport beautiful grill marks. Flip them over and grill for an additional 2 to 3 minutes.

Next, place whole celery stalks, cut-side down red onion, and halved lemons on the grill. Grill everything for about 2 to 3 minutes until beautifully charred.

In a mixing bowl, combine the juice of one grilled lemon, mayonnaise, lemon zest, mustard, garlic powder, and a pinch of salt. Whisk until smooth and creamy.

Roughly chop the grilled celery and onion, and fold them into the bowl with the grilled potatoes. Pour in the dressing and gently toss the mixture.

Transfer your colorful Grilled Potato Salad to a serving bowl. Optionally, top with fresh chives and any add-ins like bacon crumbles or chili flakes for an extra layer of flavor.