Add 2 pounds of potatoes to a large pot with cold water. Bring to a boil, add 2 teaspoons of salt, and cook until fork-tender, 20-30 minutes, depending on the potato size.

Drain and set aside to cool. Once cool enough to handle, peel and chop into bite-sized chunks. Drizzle about 1 tablespoon of apple cider vinegar on the warm potatoes, toss, and set aside to cool.

While the potatoes cool, prepare the dressing. In a small bowl, combine ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper, and 3 tablespoons of chopped fresh dill. Whisk until well combined.

In a large bowl, combine the cooled potatoes, 2 ribs of sliced celery, 1 cup radishes, 1 chopped red onion, and ½ cup chopped dill pickles.

Add the dressing to the large bowl and toss until well combined. Taste and adjust for salt if needed.

Chill for at least 1 hour before serving for the best flavor and texture.

Optionally, sprinkle with ½ teaspoon smoked paprika before serving.