Potato Salad

1 Bag of red potatoes

1 cup soy free veganaise

3 celery stalks diced

4 boiled eggs diced (can omit for vegans)

2 TBS Ume Plum vinegar

1 TBS Himalayan pink salt or sea salt

1 cup cornichons diced

1 shallot diced 

1 TBS paprika

Wash and boil potatoes until fork tender.  I use organic potatoes and keep the skin on.  Boil eggs.  Combine all but paprika.  Dust top layer with paprika before serving.