Boil potatoes in salted water until fork-tender, about 15-20 minutes; drain.
Chop potatoes coarsely, quarter, or halve, depending on size.
Drizzle with melted butter.
Place potatoes in a salad bowl with scallions, celery, crumbled bacon, and crumbled Roquefort cheese.
Whisk together the hot sauce with the mayo; and season the dressing to taste with salt and pepper.
Gently stir the dressing into the potatoes to mix and garnish with paprika.
Refrigerate for a few hours for flavors to blend.