Preheat oven to 350 degrees F.
Add chopped potatoes to a large pot of water and cook until tender.
Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Place them in cold water, peel, and chop.
To make the roasted garlic, add the garlic to an oven-safe ramekin and drizzle with olive oil, season with salt and pepper, cover, and bake for 15 minutes.
Once done baking, peel the garlic, mince, and set aside.
In a large bowl, combine the mayo, grainy dijon mustard, vinegar, and roasted garlic.
Fold in the cooked potatoes and season generously with salt and pepper.
Add the eggs, scallions, capers, and smoked paprika.
Garnish with additional scallions and sliced boiled eggs, if desired.
Enjoy!