Creamy Vegan Potato Salad

Place the whole potatoes and sea salt in a large pot of cold water (the water should cover the potatoes) and bring to a boil. Don't skip the salt. It's a vital component of the cooking process, as it allows the starch in the potatoes to fully cook, resulting in a creamier potato.
Once the water is boiling, cook for approximately 12 to 15 minutes or until the potatoes are fork tender. You should be able to pierce them with a fork, but they shouldn't be fall-apart soft, so test them frequently.
Dreain the water and let the potatoes cool until you can safely handle them, approximately 10 to 15 minutes. Cut them into bite-size pieces and put them in a large serving bowl.
In a small bowl, whisk the mayonnaise, mustard, pickle jice, vinegar, sugar, garlic powder, and onion powder until fully combined. Add to the potatoes, along with the choped pickle, celery and green onions. Stir until the ingredients are fully combined and the potatoes are coated in the mayo mixture.
Sprinkle with the paprika and chill in the refrigerator before serving.