Potato salad a la Krista

I had a little BBQ gathering last night.  We had the traditional burgers and dogs, with some veggie burgers thrown in for good measure, Rene requested a potato salad to go with dinner.  I, like most Americans, have eaten more than my fair share of potato salad.  It's comfort food, summer food, American BBQ food.  But it can be a little heavy.  I wanted something a little lighter but still with good flavor. 

Ingredients:

4 Idaho potatoes, scrubbed and diced
2 Sweet potatoes, scrubbed and diced
1 bunch of celery, finely diced
1/2 red onion, diced
1/2 cup Veganaise
1 lime, juiced
5 slices of marinated jalepeno, finely diced
Cilantro, leaves removed and roughly chopped

• Put the spuds in the pot, add enough water to cover by an inch, salt the water and bring to a boil.  Cook until tender, but not mushy.
• Drain and rinse.  Add to the celery and onion.
• Combine the Veganise, lime juice, chiles and cilantro.  Add non dairy milk, enough to make 1 cup of sauce.  Salt to taste and add to the veggies, tossing well to coat them. 
• Chill until ready to serve, stir the veggies prior to serving. 

What's your favorite way to eat potato salad?  Are you a purist or do you break out of the mayo box?