Boil, drain and smash the baby potatoes
Add garlic salt and nutritional yeast to the smashed potatoes
Pop the potatoes in the oven for 30-40 minutes or until super crispy
Blend the silken tofu with mustard, garlic, lemon juice, apple cider vinegar, salt, and onion powder until smooth
Chop the celery, cucumber, and apple
Add the blended tofu mixture to a bowl with the chopped vegetables
Add the crispy potatoes to the bowl and mix together
