Boil potatoes until fork tender. Drain in colander and rinse with cold water to cool quickly. Set aside. If not using mayo (low fat version) reserve some potato water
Whisk together in a large bowl all of the dressing ingredients.
Add and toss the cooled potatoes with the other vegetables and dressing in same bowl, mashing or cutting to size and consistency preferred.
Cool in fridge or eat right away. Keeps up to a week in the fridge.

1-2 pounds potatoes of choice, cut into 1 inch chunks (peeling optional)
1-2 pickles, chopped small
1-2 ribs celery, chopped small
1 carrot, peeled and grated
1 bunch spring onions, green part only
1 bunch radishes, washed and trimmed, sliced small
1 tablespoon capers (optional)
1/4 cup vegan mayo (optional), or reserve some potato water from boiling
1-2 tablespoon Dijon or regular mustard, or 1-2 teaspoon dry mustard, depending on your taste
1/4 cup pickle juice
1 teaspoon dried dill
Pinch of paprika (optional)
Salt, to taste
Pepper, to taste