Vegan Potato Salad

Peel and chop the potatoes, cover with salted water, bring to a boil, and simmer about 10 minutes until fork-tender; drain and cool. 2. Blend the white beans, plant-based milk, hemp seeds, garlic, mustard, lime juice, vinegar, and 0.5 tsp sea salt until smooth and creamy. 3. In a large bowl combine the cooled potatoes, chopped peppers, onion, and dill pickles; pour over the dressing and stir. 4. Adjust salt, pepper, and vinegar to taste. 5. Garnish with fresh dill and serve at room temperature or cold.