Place the peeled, diced potatoes in a large pot and cover with about an inch of cold water. Bring to a boil, then reduce the heat to medium and simmer until just fork tender, about 10 minutes. Drain the potatoes in a colandar and rinse gently with cold water. Set aside to cool.
To make the dressing: In a large bowl, combine the mayonnaise, lemon juice, nutritional yeast, Dijon mustard, celery seed, onion powder, smoked paprika, turmeric and sea salt. Whisk until well blended and creamy. Set aside.
When the potatoes are cooled, add them to the bowl with the dressing and gently fold the dressing into the potatoes until well coated. Don't over stir, or the potatoes can become mushy.
Add more sea salt and freshly ground black pepper to taste. Finish with a squeeze of fresh lemon juice.
Optional: sprinkle with smoked paprika for serving.
Nutritional information is approximate and is shown with vegan oil free mayonnaise made with tofu.