Scrub potatoes and cut into bite-sized chunks.

Boil water in a medium-sized saucepan; add a bit of salt to the water, and then potatoes. Return to a gentle boil, then lower heat and simmer for 10-15 minutes, until potatoes are just tender when pierced with a sharp knife. Drain and let cool until they can be handled.

Mash garlic clove with 3/4 teaspoon salt in a mortar and pestle until a paste forms. Put olive oil in a mixing bowl and gradually whisk in lemon juice. Whisk in the garlic paste and paprika.

When potatoes can be handled, peel them (this is optional if the skins are thin). Peel the chilli and chop it into bits. Place potatoes and chilli in a serving bowl. Drizzle dressing over top and mix gently. Serve warm or cold.