Creamy Potato Salad

I recently had a party at my house where a couple of people brought potato salad. It looked good, but were loaded with mayonnaise or sour cream and one even had bacon mixed in it.

This got me thinking about (and craving) potato salad, something I have not had in a long time. So, here we are a week later and I have made my own vegan version of potato salad that is outstanding. The next barbecue or summer get together at my house I am going to make and serve this version and I am quite sure no one will guess or care that it is vegan as it is as good as any potato salad I have ever had.
Creamy Potato Salad

1 pound red bliss potatoes cubed
1/4 cup Vegenaise or other vegan mayonnaise
1/4 cup vegan sour cream such as Tofutti
1 small red onion finely chopped
3 ribs celery finely chopped
Dill, chopped, to taste (I used about a 1/4 cup)
Cayenne pepper to taste
Salt and pepper to taste

In a large pot bring water to a boil and add potatoes. Boil potatoes until tender. Once tender drain the potatoes in a a colander and rinse with cold water. Set aside to cool. To make the dressing, mix the Vegenaise, sour cream, red onion, dill, celery, cayenne and salt and pepper in a large bowl until incorporated. Once potatoes have cooled add them to the dressing and toss to coat. Refrigerate before serving.