Wash and chop the potatoes into bite-sized pieces. Place them in a large pot filled with salted water and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes until fork-tender but not mushy. Drain and cool on a baking sheet for about 10 minutes.

While the potatoes are cooling, finely chop the onion and celery. Set aside in a large mixing bowl.

In a medium bowl, whisk together the vegan mayo, mustard, apple cider vinegar, celery seed, salt, and pepper until smooth.

In the large mixing bowl, gently fold in the cooled potatoes. Pour the dressing over and toss until coated.

Chill the salad in the refrigerator for at least 10 minutes before serving. Garnish with paprika or fresh herbs if desired.