You will need:
4 medium Russet potatoes, cubed
1 large red bell pepper, diced
1/2 large red onion, diced
1/2 cup vegan mayo
2 tbsp dijon mustard
2 tbsp vinegar (I used a combination of white vinegar and apple cider vinegar)
1 tbsp dried dill
salt, to taste
Bring a large pot of water to a boil. Once boiling, add cubed potatoes and cook until just fork tender. This will take between six to ten minutes. It is important that you check on the potatoes every two minutes or so to prevent overcooking them.
In the meantime, prepare the dressing by whisking together vegan mayo, mustard, vinegar, dill and salt until evenly combined.
When the potatoes are fork tender, transfer them to a bowl of cold water to stop the cooking process. Allow them to sit for about 10 minutes.
To a large container, add the room temperature potatoes, bell pepper and onion. Pour in the dressing and gently mix until everything is coated
Refrigerate for at least an hour before serving.