Vegan Easter Potato Salad Recipe

Boil potatoes in salted water until tender, about 15-20 minutes. Drain and cool slightly.

In a large bowl, combine cooled potatoes, red onion, celery, and parsley.

In a small bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

Pour dressing over potato mixture and toss until well combined.

Chill in the refrigerator for at least 30 minutes before serving.