Prospect Park Potato Salad

5 lbs. white potatoes, peeled and washed
1 - seedless cucumber, sliced into small, thin pieces
1 C Vegenaise
1/4 C Dijon mustard
1/4 C olive oil
1/2 C distilled white vinegar
2 T sugar
1 T dried dill
1 t turmeric
1 1/2 t salt
1 t ground black pepper
1 - large carrot, peeled

Slice the potatoes so that they are between 1/4 and 1/2 inch thick. Place potatoes in a very large pot and fill with water, about 4 inches or so above the tops of the potatoes. Boil for about 15 minutes until they can be pierced easily with a fork. Drain into a colander and rinse under cold water. Let cool for about 15 minutes.

Prepare the dressing in a very large mixing bowl. Mix the vegenaise, mustard, olive oil, sugar, vinegar, dill, turmeric, salt, and pepper. Whisk briskly.

Add the cucumber and potatoes to the dressing and use a wooden spoon to mix and coat them. Grate the carrot directly into the salad and mix. Salt and pepper to taste.

From Veganomicon