Place peeled/diced potatoes into large pot. Cover completely with water and cover pot with lid.
Place on stove, over high heat. Bring water to a boil for at least 8-10 minutes.
Test potatoes for tenderness with a sharp knife. When a knife easily pierces potatoes, remove from heat and drain water.
If necessary, rinse potatoes with cold water to prevent further cooking. Set potatoes aside to cool.
When potatoes are cool, transfer them to a large bowl.
Gently stir in onions, celery, pickles, and egg salad.
In a separate, medium-size bowl, whisk together the dressing ingredients, adding pickle juice a little at a time - to taste. Don't let the dressing become too thin.
Pour dressing over top and thoroughly combine.
Transfer finished potato salad into a large serving bowl.
Sprinkle with remaining paprika. Cover and refrigerate until ready to serve.
🥕Keep an eye on your potatoes while boiling. Pull them off the heat when they are just becoming tender. Drain them right away. The heat in the potatoes will continue cooking them for a few minutes. If you wait too long, they might get too soft. 🥕The Easy Vegan Egg Salad is optional, but I highly recommend you make a batch (or two) and add some to this potato salad. It's amazing. Plus, having another salad to serve is an extra bonus! You can find my recipe for easy vegan egg salad here.🥕I suggest preparing this salad a few hours ahead and refrigerate until ready to serve.