On a cutting board, dice your potatoes into large chunks. Fill a large pot with cold water and place the potato chunks inside. Generously salt the water, cover and bring a boil. Cook potatoes until tender (roughly 25 minutes depending on the thickness of your potatoes). Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and let cool until you are able to handle them.
While the potatoes are cooling, dice the red onion and celery stalks and set aside. In a medium bowl, add the vegan mayo, dijon mustard and celery salt. Mix until combined.
Once the potatoes are cooled, gently peel off the skins and dice further to preferred potato size.Place the diced potatoes, celery, red onion and pickle relish in a large mixing bowl. Pour mayo mixture over the top and gently toss until the potatoes are evenly coated. Season with sea salt and fresh ground pepper, to taste. Place in the refrigerator for 1 hour or until you are ready to serve.
Garnish with freshly chopped green onions and smoked paprika. Enjoy!
Notes
You may easily sub the yukon potatoes for russet potatoes.
You can sub the red onion for white onion for a less intense onion flavor.