Leaving the skin on, boil the potatos until fork tender, slicing in half afterwards. For the dressing, in a small saucepan over medium heat, use a whisk to combine 1 Tbl vegan mararine with 1 Tbl flour and cook whisking constantly for 1 minute. Add ½C of coconut or soy creamer
, lemon juice, chives and 1 tsp sugar. Season with salt & pepper, to taste. If it seems to thick, use a bit more creamer or non-dairy milk to thin. Toss potatos lightly.