Creamy Southern-Style Vegan Potato Salad with Bold Tangy Flavor

Ingredients

• 3 pounds russet potatoes, peeled and cut into 1 inch cubes
• 1 tablespoon kosher salt
• 1 cup vegan mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Louisiana-style hot sauce
• 1 teaspoon black salt (Kala Namak)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika, plus more for garnish
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 1 cup diced super firm tofu
• 1 cup diced celery
• 1 cup finely diced red onion
• 1 cup chopped dill pickles
• Chopped fresh chives, for garnish