Cook the potatoes. In a large pot of water, cook the potatoes until they are fork tender, about 25 minutes. Potatoes can vary in cooking time depending on the size/shape of the potatoes, so cook until your potatoes are easily pierced with a fork.
Mix the dressing. In a small bowl, whisk together the vegan mayo, Dijon mustard, turmeric, salt, black pepper, and some paprika. Mix until combined.
Make the potatoes. After the potatoes are cooked, remove them from the water and allow the potatoes to cool until they are easily handled. Slice the potatoes in half lengthwise. Using a small spoon (I used a teaspoon) remove a scoop from the center of each potato. Place the scooped potato in a small bowl. Repeat with all the potatoes. Mash the scooped potatoes insides and combine with the dressing prepared earlier. Transfer to a piping bag and pipe the filling into the holes of the potatoes. Sprinkle over top more paprika and chives as desired. Serve either warmed or chilled. Enjoy!
