Vegan red-skinned potato salad
Boil potatoes until soft, drain and let cool.
Cut the potatoes and leave the skin on. Toss in a large bowl with enough room to stir in all the ingredients.
Dump in the mayo, mustard, onions, celery and seasonings.
Cover and put in the fridge for at least an hour to allow the flavors to mingle and set in to the potatoes.
5 pounds clean, scrubbed new red potatoes
1 onion, finely chopped
3 stalks celery, finely chopped
4 cups vegan mayo
salt and pepper to taste
Mustard to taste
Cajun seasoning or Old Bay