This eggless potato salad recipe is still nice and creamy and delicious served at your next dinner.
Boil the potatoes in water for 25 minutes, drain and set aside to cool.
Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
When potatoes are cool enough to handle, peel and cut them into bite sized cubes.
Add the potatoes to vegetable mayonnaise mixture and stir in gently with a spatula so the potatoes are coated.
Cover the potato salad and put back into the refrigerator.
Chill for several hours before eating.