Place potatoes and chicken stock in a medium-sized pot. If the liquid doesn’t fully cover the potatoes, add cold water until submerged by one inch. Stir in 2 tablespoons of kosher salt and the bay leaf, cover with a lid, and bring to a boil over high heat. Once boiling, remove the lid, reduce to medium heat, and simmer for 13–15 minutes until just tender. Check for doneness by piercing a cube with a fork; it should offer slight resistance and retain its form.

Immediately drain the potatoes in a colander and spread them out on a baking sheet to cool. Once at room temperature, transfer them to the refrigerator to chill.

In a separate bowl, whisk together the relish, chopped celery, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, remaining 1½ teaspoons kosher salt, and black pepper until a uniform dressing forms. Chill until ready to use.

After both the potatoes and the dressing are fully chilled, begin assembling the salad in a large mixing bowl. Start with one-third of the potatoes and dressing, blending thoroughly and gently mashing some potatoes using the back of a wooden spoon. Repeat with the next third of both elements, folding them in gently. Add the final third and fold until fully integrated.

Garnish with the sliced egg and green onion, then generously dust with celery seed and paprika. Cover and refrigerate until serving time.