Dice the potatoes, then place in a pot and boil in salted water until they are tender. Once they are ready, drain and let cool.
While the potatoes are cooking, hard-boil the eggs, let them cool, then dice into small cubes.
In a bowl, combine Greek yogurt with mayonnaise, Dijon mustard, chives, salt, and pepper. Taste and adjust with more seasonings to your own likings.
Once they have cooled, transfer diced potatoes and chopped eggs to a large mixing bowl. Add the Greek yogurt dressing and gently stir to combine all ingredients together.
Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for about 1 to 2 hours before serving.
Serve with a sprinkle of paprika and more chives, if you desire.