Potato Salad

Mix in a large bowl:

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

Stir together for dressing:
1-1/2  cups vegan mayonnaise
1        Tbsp. dried parsley
1        tsp. onion powder
2        tsp. salt or to taste
¼       tsp. turmeric
½       tsp. dill

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