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Add 2½ pounds of potatoes to a pot with ½ gallon of cold water and 1 teaspoon of salt. Bring to a boil, then cook for 30 minutes or until fork-tender.
Drain them, let them cool down for a few minutes, then peel them with the help of a paring knife.
Chop the boiled and peeled potatoes into bite-size pieces and add them to a large mixing bowl.
Drizzle them with 2 tablespoons of apple cider vinegar while still warm.
To another bowl, add ¾ cup of vegan mayo, 1 tablespoon of apple cider vinegar, 1 stalk (2 oz) of celery (thinly sliced), ½ cup of shallot (finely chopped), 2 tablespoons of mustard, 1 cup of fresh herbs (finely chopped), 4 pickled cucumbers (finely chopped), 1 teaspoon of salt, and ¼ teaspoon of black pepper.
Stir until well combined.
Pour the dressing into the bowl with the potatoes and toss gently until the potatoes are completely coated in the sauce. Taste and adjust for salt.
Transfer into a serving bowl and sprinkle with ½ teaspoon of paprika.
Serve immediately or keep in the fridge for a few hours to allow the flavors to meld.