Step 1

Cube the potatoes into 1-inch cubes, then add them to a large pot and cover with water. Bring to a low boil and add a generous pinch of salt. Reduce the heat to simmer for 10-12 minutes, or until just tender when pierced with a fork.

Step 2

Drain the potatoes, then transfer them to a baking sheet in a single layer and toss with vinegar and another pinch of salt. Let the potatoes stop steaming, then transfer them to your fridge to continue cooling.

Step 3

Add the chopped celery, red onions, green onions, and jalapeños to a large mixing bowl. Transfer the cooled potatoes to the bowl and stir to combine.

Step 4

Mix the vegan mayo, cashew cream, pickled jalapeño juice, and minced chipotle peppers together in a small bowl.

Step 5

Add in the sauce and stir to coat the potato salad evenly. Taste and season with salt and pepper to your liking. Cover and chill the salad for ~30-60 minutes before serving. Happy eating!