Wash potatoes and cut in half. Boil in a large pot for 15-20 minutes, being careful not to overcook. Set aside to cool
In a frying pan, heat avocado oil over medium heat. Drain and mash tofu (or cube if desired) and season with yeast flakes, garlic powder, onion powder, and salt. Pan fry seasoned tofu until browned. Remove from heat.
Peel and cut potatoes with a paring knife into ½ inch cubes.
In a large mixing bowl, the dressing by stiring together mayonnaise, mustard, almond milk, salt, garlic powder, and onion powder
Add cubed potatoes, chopped pickles, and sliced olives.
The potato salad should be moist by not soupy. Add more mayonnaise and/or almond milk if needed to reach desired consistency.