Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and let cool slightly.
Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, mustard, hot sauce, sugar, ½ teaspoon paprika, salt and pepper. Place the warm potatoes in a large mixing bowl, pour over dressing and toss gently to combine. Gently blend in the celery, scallions and chopped eggs. Let cool to room temperature.
Sprinkle with additional paprika and serve.
Notes
Instead of the baby potatoes can use or 3 pounds Yukon Gold or other firm waxy potatoes, scrubbed or peeled, and cut into ½ to ¾-inch cubes.