Potato Salad with Snap Peas

Feeds about 8 as a side

6 yukon golds, diced
Boil until just tender, then remove and run under cold water

In a bowl mix:
2 Tbs Vegannaise
1 tsp lemon juice
1 tsp Spike seasoning
1 Tbs yellow mustard
1 tsp red wine vinegar
2 Tbs shallots, diced very fine
salt
pepper
1 1/2 cups fresh snap peas, cut on the diagonal

Cut up about a cup and a half (or however much you want) diagonally, add them to the bowl and then the potatoes, mix thoroughly. Taste and adjust as you like. Sprinkle liberally with fresh dill over the top and chill until serving.