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Add the potatoes to a pot and cover them with water. Cook for 25 minutes or until a pairing knife can easily be stabbed through the potato. Rinse the potatoes under cold water and cut them into halves or quarters. Transfer the potatoes to a serving bowl.
To a small bowl, add the vegan mayo, olive oil, caper liquid and mustard. Mix everything together and pour the dressing over the potatoes. Mix the potatoes with the sauce.
Now thinly slice the shallot, cut the pickles into small pieces and roughly chop the fresh dill leaves. Add them to the potatoes together with the capers.
Mix everything together and season with salt and pepper.