Place scrubbed potatoes in a large pot. Add cold water so that it’s 2-inches above the potatoes. Bring water to a boil and add 2 tablespoons sea salt. Once water is bubbling vigorously, cook potatoes until they are easily pierced with a knife, about 10 - 12 minutes. Drain and rinse with cold water. Allow potatoes to cool.

Cut potatoes into quarters, cutting out any bad spots. Toss with olive oil and lime juice, as well as 1/2 - 1 teaspoon sea salt. Give mixture 5 minutes to absorb flavors, then toss in parsley, pepper, and paprika. Check salt levels (I find potatoes continue to absorb salt, so I tend to add a bit just before serving.).