Start by boiling, draining and smashing the baby potatoes
Add garlic salt and nutritional yeast to the potatoes and pop in the oven for 30-40 mins 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 into small pieces
Add the chopped veggies to a bowl with the tofu mixture
Add the crispy potatoes to the bowl and mix until combined