Tangy Green Goddess Potato Salad

Directions

1. Place potatoes in medium saucepan and fill with cold water. Be sure to salt the water accordingly, as this is the key time to season the potatoes. The water should cover the potatoes by about an inch. Place saucepan over medium-high heat. Nestle the whole eggs among the potatoes. Bring potatoes up to boil and cook until potatoes yield to a fork's pierce, but are do not fall apart - about 15 minutes. Remove eggs and place in a small bowl with some of the potato water to finish cooking. Set aside.
2. Drain potatoes. Rinse with cold running water to slow the continuance of cooking, but not until potatoes are completely cool. This helps them to absorb the flavors more readily.
3. Meanwhile, in a large bowl, combine salad dressing, agave nectar, salt, pepper, relish and white wine vinegar. Fold in celery, onion, and carrot.
4. Rinse the hard boiled eggs under cold running water and peel. Grate into dressing mixture. Fold potatoes into dressing. It is okay to fold until some of the potatoes reduce in size, as it lends to the creaminess of the dish as a whole.
5. Transfer to serving dish and garnish with paprika and celery leaves as desired. Cover and refrigerate for at least 2 hours to allow flavors to marry.