2-3 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped celery
1 tablespoon sweet relish
1 green onion, chopped
Creamy Garlic Herb Sauce
1/2 cup vegan mayonnaise
1 tsp lemon juice
3 garlic cloves, minced
1 tsp dried dill
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (Can also use paprika)
1 Tbsp apple cider vinegar
1 tsp maple syrup

1. Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper.

2. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
3. Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.