The Best Vegan Potato Salad (Vegan + Gluten-Free)

1 Preheat the oven to 400F. Toss the potatoes in olive oil and salt and spread out evenly on a parchment-lined sheet pan. Roast in the pre-heated oven for about 15 to 20 minutes, until tender with a little color. Place in the fridge to cool.
2 Add the plant-based mayo, mustard, relish, garlic powder, onion powder, celery seeds, black salt, sea salt, paprika, sea salt, and pepper to a large bowl. Stir well to combine. Stir in the celery, onion, and chives, then add the cooled potato and gently toss to combine.
3 Top with extra paprika and chives. Enjoy!