Rainbow Potato Salad

Ingredients
•  6 large Russet potatoes
•  3 stalks of celery
•  ½ purple cabbage
•  ½ cup yellow corn
•  1 large red pepper
•  ½ red onion chopped
•  1 tsp garlic powder
•  1 cup vegan mayo
•  paprika for garnish
•  pink salt to taste

Directions
Chop potatoes into cubes and boil on high for 15 minutes. Drain potatoes and submerge in cool water. Drain again and add vegan mayo and seasonings. Cool in fridge. Garnish with paprika, serve and enjoy. Serves 8.