Peel potatoes and cut into small pieces of similar size. Add the chopped potatoes to a pot. Cover the potatoes with water and bring to a boil. Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, about 10-14 minutes.
Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
While the potatoes are cooking, peel the carrots and cut them into large pieces. Add them to a food chopper or food processor. Use the chop or pulse setting to finely chop them.
Transfer the potatoes to a mixing bowl and add the carrots, mayo, mustard, chives, salt and white pepper. Stir to combine.
Use a fork to "smash" some of the potato chunks while leaving some intact. Taste test and stir in more salt if desired.
Cover and refrigerate until ready to serve. Garnish with paprika right before serving.