The Best Vegan Potato Salad

1 ½ lb of white baby potatoes boiled till soft, cooled and halved (can also use Yukon Golds, peeled)

1 large handful fresh dill

1 tbsp. olive oil

1 tbsp. dill paste or fresh dill

1 heaped tbsp. vegan mayo

½ tbsp. dijon mustard

½ tbsp. honey or maple syrup

½ tsp french's mustard

1 ½ large garlic cloves finely chopped

¼ a medium-sized white onion finely chopped

½ small shallot finely chopped

1 tbsp. lemon juice

⅖ tsp salt

¼ tsp fresh cracked pepper

dash of red chili flakes