Creamy Potato Salad (Vegan)

Scrub and chop potatoes into 1-inch cubes, then steam about 10 minutes until just fork-tender. 2. Mash the avocado, Dijon, red onion, cucumber, dill, lemon juice, and salt together in a bowl. 3. Cool the potatoes at least 20 minutes, then gradually fold into the avocado sauce. 4. Marinate in the fridge at least an hour and serve chilled.