Wash and peel the potatoes, then cut into bite-sized chunks. I leave the peels on, but that is a personal preference.
Boil the potatoes until soft (usually about 10 minutes). The potatoes should be easily pierced with a fork.
Dice the carrots, pepper, onion, celery and pickles. Set aside.
Whisk (or blend on a low setting) the pickle juice, vegenaise, avocado, sea salt, garlic powder, chili powder and black pepper in a small bowl until all parts are combined.
Remove the potatoes from the water and place in the fridge for 10 minutes, or until cooled.
Combine the potatoes, chopped vegetables and vegenaise mixture. Use a fork to “mash” some of the potatoes until desired creaminess is achieved.
Cover and place in the refrigerator overnight.
Serve cold with your favorite vegan cookout staple!
Recipe by Vegaprocity at https://vegaprocity.com/2016/05/creamy-vegan-potato-salad/