Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the potatoes are soft when you poke them with a fork.

Meanwhile, wash and slice the celery, and chop the dill.

Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.

Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more “mushy”.

Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.