2 1/2-3 lbs. diced Yukon Gold or red potatoes
1 tsp. kosher salt
2 organic carrots, peeled and shredded
1 organic cucumber, seeded and diced
3-4 organic green onions, diced
3/4 cup organic flat leaf parsley, finely chopped
1/4 cup organic dill, minced
1 cup Follow Your Heart Soy Free Vegenaise
1 Tbsp. Woodstock Organic Yellow Mustard
1 tsp. Spectrum Organic Distilled White Vinegar
Put potatoes in a large pot, cover with cold water by 1 inch and add 1 tsp. kosher salt.
Place a lid on top and bring to a boil. Reduce heat to a medium and remove the lid and allow to cook until the potatoes just until they are fork tender.
Strain potatoes and set aside to cool.
In a large bowl, add your cooled potatoes, carrots, cucumbers, green onions, flat leaf parsley, and dill. Stir to combine.
In a small bowl, mix together your mayo, mustard, and vinegar, season with salt and pepper.
Pour dressing over salad and toss to combine. Allow to stand for 30 minutes for flavors to develop.