In a large pot, add the diced potatoes and cover them with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and let them cool.

In a large mixing bowl, combine the cooled potatoes, celery, red bell pepper, red onion, and dill pickles.

In a separate bowl, mix together the vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.

Pour the dressing over the potato mixture and gently stir until everything is evenly coated.

Taste and adjust seasonings if necessary. Chill in the refrigerator for at least 30 minutes before serving.

Garnish with fresh dill if desired and serve cold.