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Bring a large pot of salted water to a boil. Add the potatoes in (I use a laddle to avoid the splashing), bring the water back to a boil and then cook the potatoes for about 5-6 minutes or until fork tender (try one - be sure not to overcook them or they’ll be mushy)
While the water is heating up and the potatoes are cooking, chop the veggies and make the dressing.
In a medium bowl, combine all the dressing ingredients and set aside.
Drain the potatoes then place in a large bowl. While the potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool a bit.
Once the potatoes have cooled, add cucumbers, celery and red onion. Toss gently to combine.
Set aside covered in the fridge for a few hours (or ideally overnight) before serving, to let the flavors develop. Taste and adjust seasonings if needed.