• Peel and cube the potato.   Add potatoes to a pot, cover with cold water and bring to a boil over high heat and continue to cook for 5 minutes.  Then add cauliflower florets into the pot of boiling water and continue cooking for another 5 minutes, or until both the cauliflower and potatoes are tender.  Drain and rinse with cold water to cool slightly.
• In a large bowl, whisk together your vegan mayonnaise, chopped dill pickle, apple cider vinegar, Dijon mustard, dill, and a pinch of pepper.  Adjust seasoning to taste.
• To the same bowl, add in your cooked potato and cauliflower, along with the sliced red onion, chopped celery, and green onions.  Toss to combine.  Cover and place in the fridge to chill before serving or up to 3-4 days.

Variations:

• Lower Potassium:  Double boiling the potatoes: peel cube, and boil your potatoes for 5 minutes, then discard the water. Add fresh water then bring back to a  boil and cook for another 5 minutes or until tender.
• Potato-less Version:  Replace the potatoes with radishes.  Simply trim the tops, halve them, cover with water, bring to a boil and cook for 5 minutes or until tender.
• Lower Calorie: Substitute coconut milk yogurt for half of the vegan mayonnaise. You may need to add an extra pinch of salt to taste.