8 small to medium russet potatoes, peeled and chopped
3/4 to 1 cup vegan mayonnaise
3/4 cup celery, diced
3/4 cup red onion, diced (to taste)
1/2 cup sweet relish
1/4 cup green onions, sliced
3-4 tablespoons prepared yellow mustard
celery salt, to taste
black pepper. to taste
paprika, to taste
1. Place potatoes in pot of water and boil until tender. When your potatoes start to get tender, about 15 minutes, they are done. Drain and rinse to cool them down.
2. Dump the cooled/drained potatoes back into your pot. Except for paprika, add remaining ingredients (vegan mayonnaise, celery, red onion, sweet relish, green onion, mustard, celery salt, and black pepper).
3. Put your pot of potato salad into your fridge and let cool for 1 hour or so. Top potato salad with paprika when you are ready to serve.
Source of recipe: I wrote this recipe.