4 medium russet potatoes (OR I also like a bag of fingerling potatoes)
4 large spoonfuls of vegan mayo
2 large spoonfuls of brown or dijon mustard
1 handful of fresh chopped dill
1 handful of chopped celery
2 spoonfuls of sweet relish (chopped pickles work if you don't have relish)
1 large handful of chopped red onion
S&p to taste
Preheat oven to 400F. Chop potatoes into small potato-salad-sized wedges. Place on baking sheet and lightly drizzle with olive oil and s&p. Pop in oven for 40 min or until potatoes are soft, cooked through, and slightly browned.
Allow to cool and then place in large bowl. Add all remaining ingredients, gently mixing until all potatoes are covered.
Place in fridge and serve cold!