Mix in a large bowl:

• 8 cups cooked, cubed potatoes
• 3 stalks celery, finely chopped
• 1 small onion, finely chopped
• 1 cup diced pickles, optional

Stir together for dressing:

• 1-1/2 cups vegan mayo
• 1 Tbsp. dried parsley (or 3 Tbsp. chopped fresh parsley)
• 1 tsp. onion powder
• 2 tsp. salt (or more to taste)
• 1/4 tsp. turmeric
• 1/2 tsp. dried dill (or 1 Tbsp. chopped fresh dill)

Pour over vegetables and stir. Refrigerate for a few hours or overnight before serving to allow flavors to blend.