1. Steam new potatoes for 20 minutes, or until easily pierced with a fork. (If using red, white, and blue new potatoes, the blue new potatoes require extra cooking time.)
2. Allow potatoes to cool until touchable, then cut them in half lengthwise and scoop out the potato pulp.
3. Chop the potato pulp and place it in a bowl. To the bowl, add the mayo, celery, bell pepper, onion, black olives, vinegar, salt, dry mustard, and pepper. Gently fold the ingredients until well blended.
4. Place the shells on a serving tray and fill with the potato salad mixture. Top with vegan bacon bits or finely chopped parsley or paprika.
Source of recipe: June 2009 Vegan Chef Battle