Begin by cutting the baby red potatoes in half.

Fill a large pot half way full of COLD water and add a teaspoon of salt.

DO NOT boil the water first. Instead, add the halved potatoes to the pot of cold salt water.

Now, bring to a boil; reduce the temperature to medium, and boil for 15 minutes.

Immediately drain in a colander and rinse with cold water, moving the potatoes around to ensure cooling off all the potatoes.

In a salad bowl, whisk together the vegan yogurt, cashew mayo, minced garlic, lemon juice, zest, and three-quarters of the dill.

Add the cooled red potatoes to the bowl with dressing.

Include the diced red onion and dill pickles.

Stir to combine.

Taste and add salt and pepper to taste.

Serve in a bowl, sprinkle with the remaining dill, and sprinkle with smoked paprika if desired.

Place the salad into the refrigerate to chill before serving. The flavors develop as it chill.

I suggest serving as a side dish with your favorite summer dishes, such as BBQ Jackfruit Sandwich, Grilled Tempeh, Easy Grilled Portobello Mushroom Burgers, or a Grilled Eggplant Sandwich!