Creamy Vegan Potato Salad

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.

When potatoes finish cooking, drain and toss potatoes in red wine vinegar and let soak for 5 minutes.

For the dressing, add mayonnaise, relish, mustard, celery, onion, garlic powder, and paprika to a bowl and whisk to combine.

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.