6 large russet potatoes (about 3 pounds)
1/4 cup sweet pickle relish
1 cup celery, chopped
1/2 cup onion, chopped
2 to 3 cups vegan mayonnaise
1 tablespoon Dijon mustard
Salt and pepper, to taste
1) Peel and cube the potatoes. Add to a large pot of water and bring to a boil. Cook for about 15 minutes or until the potatoes are tender when you check with a fork. Strain the potatoes and allow them to cool down.
2) In a large mixing bowl add in the potatoes, sweet pickle relish, celery, onion, vegan mayonnaise, and Dijon mustard. Fold the potatoes in until everything is mix thoroughly. Add salt and pepper to taste. Refrigerate before serving.