Begin by placing the 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. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes and let them cool completely.

Once the potatoes have cooled, slice each one in half. Toss the halved mini potatoes with olive oil, paprika, and a sprinkle of salt and pepper.

Preheat your grill to medium-high. Place the seasoned potato halves cut-side down on the hot grates. Grill for 2-3 minutes until nicely charred.

Carefully flip the potato halves and grill the other side for another 2-3 minutes until golden brown and crispy.

While the potatoes grill, add chopped celery, red onion, and lemon halves to the grill. Grill for 2-3 minutes until slightly charred.

In a medium bowl, squeeze the juice from the grilled lemon halves. Add mayonnaise, lemon zest, mustard, garlic powder, and a pinch of salt. Whisk until smooth.

In a large bowl, fold together the warm grilled potatoes with the charred celery and red onion. Pour the dressing over and toss to coat evenly.

Garnish with chopped chives and a squeeze of fresh lemon juice before serving.