Vegan potato salad with creamy dressing

Ingredients:

• 900 g red potatoes (about 6 medium tubers), cut into 2 cm pieces.
• 2 tablespoons apple cider vinegar
• 3/4 cup vegan mayonnaise
• 3 tablespoons vegan sour cream
• 1/4 cup finely chopped gherkins + 1 tbsp brine
• 1 tablespoon vegan Dijon mustard
• 2 tbsp chopped fresh parsley leaves
• 3 stalks celery, finely diced (about 1 cup)
• 2 green onions, thinly sliced
• Paprika, for serving

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water; sprinkle with 1 teaspoon of salt. Bring to a boil over medium heat and cook, stirring occasionally, until tender, about 10 minutes. Drain thoroughly and transfer the potatoes to a large bowl. Add the vinegar and 1/2 teaspoon of salt; stir to coat well. Let cool slightly, about 10 minutes.
2. Meanwhile, in a small bowl, combine the vegan mayonnaise, vegan sour cream, gherkin brine, vegan mustard, and a little freshly ground black pepper. Add the parsley, gherkins, celery, and green onions and toss to distribute the ingredients evenly.
3. Pour the creamy dressing over the potatoes and gently toss with a silicone spatula to distribute the ingredients evenly. Taste and season with salt and pepper if needed. Cover and refrigerate until completely chilled, at least 2 hours or overnight.
   
   Sprinkle with paprika before serving.