Vegan (no) Potato Salad

So- I wanted potato salad. But; too many potatoes leave me feeling heavy, starched-up and overly full. Potatoes are great in the colder months, but I wanted something lighter for these blissfully hot days. 

This is made from items I already had in my fridge. Perfection! 

You will need: 

2 large zucchinis. About 4-5 cups, peeled and diced in about 1 cm cubes. 

1 red pepper, diced finely. 

1/2 a cucumber, diced finely. 

2 stalks of celery, diced finely. 

1 small red onion, diced finely (I sense a pattern here.) 

1/2 cup of edamame beans- because protein, yo. 

If I had had coconut bacon bits I would have used them for a garnish, but life is cruel and I was all out. Seriously though, you have to try them. Vegan, gluten free, and tasty as heck. I get mine at Metro. 

For the sauce: 

5 tablespoons of vegan mayo

1 tablespoon of mustard- I used wasabi dill but you can use a regular decently hot mustard (not French's yellow mustard, is what I'm saying. Use a grown up mustard, for goddess' sake. Respect yourself.) 

pepper to taste 

Pinch of salt- I used pink Himalyan because I'm fancy like that. 

1 teaspoon or more of cumin 

A dash of smoked paprika 

A dash of dill. 

Dice and toss everything together. Mix your sauce separately; make sure it's mixed well and stir it thoroughly through the vegetables until everything is evenly coated. Refrigerate for an hour to let the flavours blend.