Bake, boil, microwave, or pressure cook potatoes until tender. Run under cold water to remove skins. Chill.
Meanwhile, steam tofu for 1 minutes. While tofu is cooking, place rice vinegar (lemon juice), oil (if desired), tamari, mustard, salt and garlic in a blender or food processor. Blend until smooth.
Drain tofu, crumble and add to blender or food processor along with dill. Blend until smooth and creamy. You may need to add a few tablespoons of water (up to 1/4 cup) depending on how soft the tofu is and how well your blender purees. You will want it a little "loose" and liquidy, as the potatoes will absorb some of the moisture.
Chop chilled potatoes into 1-inch cubes and place in a large mixing bowl. Pour tofu mixture on top of potatoes and mix, evenly coating potatoes. Stir in celery and parsley. Be careful not to mash potatoes as you mix.
Makes 6 side-dish servings.
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