Delicious, creamy potato salad. Perfect for picnics and cookouts. Vegan and plant based. Gluten free, too.
Bring 3 qts water to boil.
Wash and cut the potatoes into 1/2 inch to 1 inch cubes and place in boiling water.
Let cook until tender, about 25 minutes.
Drain into colander and place back into pot. Allow to cool slightly ... for several minutes, but they do not need to be fully cooled.
Add the remaining ingredients and stir until well incorporated.
Adjust salt, mayo, and mustard, adding more if needed.