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Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water. Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside.
While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.
In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy.
In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to taste. Add a squeeze of lemon overtop.
With sliced vegan sausage or add a handful of homemade Coconut Bacon. Even a can of chickpeas, drained and rinsed, would be great added to the salad for protein!
In the refrigerator, in an airtight container, for up to 5 – 6 days.
Serves 3, or 6 small sides.