(Serves 6- 8 as a side)
Courtesy The Coup Restaurant

Ingredients:
3- 5 lbs new baby or fingerling potatoes, cut in 1 1/2 inch pieces
5 dill pickles, sliced
1 red, yellow or orange pepper, diced
3-4 green onions or chives, chopped
1 cup beans, fresh peas, and/or cucumber(which ever is in season or avialable), sliced
2 carrots, grated
1/2 container mixed bean sprouts
a handful fresh arugula
1/2 buch fresh dill, minced
1 minced jalapeno (optional)

Dressing:
2 tbsp honey
2 tbsp horseradish
3 tbsp grainy mustard
6 tbsp nutritional yeast 
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup extra virgin olive or flax oil

Method:
1. Bring a large pot of salted water to boil, add potatoes and cook until tender. strain and let cool.
2. For dressing, place first 6 ingredients in blender. While still mixing on high, pour the oil in a slow steady steam until mixed.
3. Place all other ingredients in a large bowl along with cooled potatoes and mixed in dressing before serving!
4. Add a minced jalapeno in if you like it spicy!

Note:
Dressings on its own can last up to 2 weeks.