Creamy Vegan Potato Salad

• 2 pounds Small Red Potatoes
• 2 Tablespoons Red Wine Vinegar
• 1/2 cups Celery, Diced
• 3/4 cups Red Onioin, Diced
• 1/4 cups Chives, Minced
• FOR THE DRESSING:
• 1/2 cups Vegan Mayo
• 1/4 cups Sweet Relish
• 1 Tablespoon Yellow Mustard
• 1 Tablespoon Garlic Powder
• 1 teaspoon Paprika

1. Quarter potatoes and add to pot with enough water to cover by 1/2 inch. Bring potatoes to a boil, then lower heat to a simmer and cook 15-20 minutes until tender and a fork passes easily through the potatoes.
2. When potatoes finish cooking, drain and toss potatoes in red wine vinegar and let soak for 5 minutes.
3. For the dressing, add mayonnaise, relish, mustard, celery, onion, garlic powder, and paprika to a bowl and whisk to combine.
4. Toss potatoes, celery and onion in the dressing and stir until well coated and mixed. Season with salt and pepper to taste. Garnish with chives.

red potatoes, red wine vinegar, celery, red onioin, ubc, dressing, vegan, ubc, yellow mustard, garlic, paprika

Taken from tastykitchen.com/recipes/salads/creamy-vegan-potato-salad/ (may not work)