A light and creamy potato salad recipe that tastes just like the potato salad from Amish country.
Wash potatoes and peel potatoes and then cut into quarters. Place the potatoes in a stockpot and fill with enough water to cover potatoes. Bring to a boil and cook until fork tender (about 10 minutes).
Prepare a large ice water bath. Once the potatoes are fork tender, drain and place in ice water bath for 3 minutes. Drain potatoes and when they are cool enough to handle, dice into small bite size pieces. Add pickle juice, toss gently and set aside to cool.
Place the potatoes, eggs, onion, celery and pickles in a large bowl. Pour the dressing on top and gently stir and fold until thoroughly mixed. Garnish with Paprika (optional).
**Use New, Red, Fingerling or Yukon Gold Potatoes for best results
Recipe courtesy of Old World Garden Farms