Start by peeling and dicing one small red onion, then soak it in cold water. (This will mellow the flavor of the onion, so it doesn’t overpower the salad). Leave this onion soaking in water and set aside for later.
Next, peel and dice 2 ½ pounds of potatoes (A little over 1 kg.) into 1/2 inch sized cubes.
Add the peeled and diced potatoes to a pot of cold salted water and turn the heat to high until the potatoes boil and become tender enough to break when pierced with a fork.
Once cooked, drain the potatoes, but do not rinse. Then, place them in a large bowl and sprinkle them with a tablespoon of apple cider vinegar and allow them to cool.
While the potatoes are cooling, mix together 1 cup vegan mayo, 2 tbsp mustard, 1 tsp apple cider vinegar, 1/2 tsp celery seed, 1/4 tsp garlic powder, and 1/4 tsp salt. (Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much causing them to fall apart. You don’t want mashed potato salad)!
Drain the water off the red onions and toss them into the bowl with the dressing along with 1/2 cup relish and/or 1/2 cup chopped celery if desired.
Finally, pour the dressing over the top and fold it into the potatoes until everything is well mixed. (Don't over stir or it will become more like mashed potatoes).
Chill in the fridge until you are ready to serve, top with 1/4 cup green onions if desired.
Notes
If you like a dill pickle flavor in your potato salad, add pickle relish or chopped pickles to your potato salad.
If you want a little crunch in your potato salad, add some finely chopped celery.
Tips for making great vegan potato salad every time:
Always soak the onion before adding it to the salad so it adds flavor without overpowering it.
Salt the cooking water to flavor your potatoes.
Be careful to fully cook your potatoes, but not overcook them or they will fall apart. (Fork test them frequently while they are cooking).
Drizzle vinegar on your potatoes when they are hot and before you add the dressing.
Make sure your potatoes are cool before adding the dressing.
Let your potato salad sit in the fridge for at least an hour or more so that the potatoes soak up the flavor of the dressing.