In a large pot, place scrubbed baby yellow potatoes and cover them with cold water. Add kosher salt. Bring to a boil, then reduce to a gentle boil and cook for 12-15 minutes until tender.

Carefully drain the potatoes and let them steam dry for 3-5 minutes.

In a mixing bowl, whisk together vegan mayonnaise, Dijon mustard, olive oil, apple cider vinegar, lemon juice, minced garlic, sea salt, and black pepper until smooth.

Add chopped red onion, dill pickles, and fresh herbs to the dressing and stir gently.

In a large mixing bowl, smash the steamed potatoes, keeping some chunks for texture.

Pour the dressing over the smashed potatoes and gently toss until well-coated.

Let the salad chill for at least 30 minutes before serving.