Vegan Potato Salad

Ingredients: 1 teaspoon basil,1 teaspoon basil,1 stalk celery or bok choy, diced,2 tablespoons Bragg’s Liquid Aminos, or other soy sauce,2 carrots, shredded,2 tablespoons dijon mustard, or to taste (optional),1 teaspoon garlic powder,4 green onions, diced,1 teaspoon oregano,1 teaspoon paprika,5 russet potatoes, unpeeled and cubed,Sea salt and black pepper, to taste,1 cup Vegenaise, or other vegan mayo
Instructions:

1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook!
2. Drain and cool.
3. Add potatoes and the rest of the veggies to a large bowl.
4. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

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