Creamy Potato Salad

adapted from PETA

Note: This potato salad tastes best at room temperature.

6 medium potatoes (try red ones)
½ cup eggless mayonnaise (try Vegenaise)
¼ cup yellow mustard
2 tablespoons distilled white vinegar
½ onion, chopped (try white onion)
½ cup chopped celery
Salt and pepper, to taste
Paprika (optional)

Directions:

1. Cut the potatoes into cubes and cook in boiling water for 20 minutes.
2. While the potatoes are cooking, combine the remaining ingredients in a large bowl and set aside.
3. Drain the potato cubes and let them cool completely. Then, mix them into the bowl with the other ingredients.
4. If desired, sprinkle paprika on top of the salad.

Makes 4 to 6 servings.