Bring a large pot of salted water to a boil and add the halved or quartered baby potatoes. Cook for 12-15 minutes until they're just tender when pierced with a fork—you want them cooked through but still holding their shape. While the potatoes cook, if you don't already have hard-boiled eggs prepared, boil them separately (about 10 minutes for hard-boiled). Once the potatoes are done, drain them well and spread them on a plate to cool to room temperature; this prevents them from breaking apart when mixed with the other ingredients.

While the potatoes cool, finely dice the red onion and slice the spring onions (both white and green parts), keeping them separate if you prefer more control over texture. Once the potatoes have cooled completely, transfer them to a large mixing bowl and lightly spray with olive oil, tossing gently to coat—this adds a subtle richness without making the salad heavy. Peel and chop the hard-boiled eggs into roughly 1/2-inch chunks. I like to keep the egg pieces relatively chunky so they stay distinct in the final salad rather than disappearing into the dressing.

Blend the cottage cheese until completely smooth—this is the key to a creamy, elegant dressing rather than a chunky one. In a separate bowl, whisk together the lemon juice, sweetener, salt, mustard powder, onion powder, garlic powder, dill, black pepper, and Worcestershire sauce, stirring until the sweetener fully dissolves and the mustard powder is evenly incorporated. Fold the blended cottage cheese into the spice mixture until smooth and well combined. I prefer Colman's mustard powder because it gives a sharper, more sophisticated bite than milder varieties, but use what you prefer.

Add the chopped eggs, diced red onion, and sliced spring onions to the bowl with the oiled potatoes. Pour the cottage cheese dressing over the top and gently fold everything together until all components are evenly coated. Taste and adjust the seasoning as needed—if the salad tastes flat, a squeeze more lemon juice or a pinch more salt can brighten it significantly. The dressing should coat everything lightly without creating a soupy base; if it seems too thick, thin it with a tablespoon or two of additional lemon juice or water.

Transfer the salad to a serving dish or individual plates. Sprinkle generously with fresh chives and dust lightly with paprika for color and a subtle smoky flavor. Serve immediately at room temperature, or refrigerate for up to 2 hours if you prefer it chilled. The salad actually improves slightly after sitting for 30 minutes as the flavors meld together.