Prospect Park Potato Salad

From Veganomicon: The Ultimate Vegan Cookbook

This recipe says it makes a lot.

5 pounds potatoes, peeled and washed
1 seedless cucumber, sliced into small thin pieces
1 C Vegenaise
¼ C Dijon mustard (whole grain is best)
¼ C olive oil
1/3 C distilled white vinegar
2 T sugar
1 T dried dill
1 t turmeric
1 ½ t salt, or to taste
1 t ground black pepper, or to taste
1 large carrot, peeled

1. Slice the potatoes so that they are somewhere between ¼ and ½ inch thick.
2. Boil the potatoes for about 15 minutes, keeping an eye on them. Check that you can easily pierce them with a fork, but they should not be falling apart.
3. Drain and rinse under cold water. Let them cool about 15 minutes before adding to the dressing.
4. Make the dressing in a large mixing bowl big enough to add the potatoes to later on.
5. Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, salt, and pepper. Whisk briskly. Add the cucumber and place in the fridge until the potatoes are ready.
6. Add the potatoes to the dressing and use a wooden spoon to mix and coat hem. Grate the carrot directly into the salad (grating helps maximize the sweetness).
7. Adjust for seasonings, chill one hour, and serve.