Creamy Potato Salad

Serves 4 to 6

• 6 medium potatoes
• ½ cup eggless mayonnaise (try Nayonaise or Veganaise)
• 4 tablespoon yellow mustard
• 2 tablespoon distilled white vinegar
• ½ onion, chopped
• ½ cup chopped celery
• Salt and pepper, to taste
• Paprika (optional)

Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprika on top, if desired.