Vegan Japanese Potato Salad

4 medium Russet potatoes, peeled and cubed
2 medium thin carrots, peeled
1 Japanese cucumber, seeded and sliced
1/2 of a small onion, diced
1 canola oil
1 tsp yellow mustard
1 tablespoon lemon juice
Salt and pepper
2/3 cup veganaise

Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.
In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.
Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and cool until they are no longer warm to touch. (This step is important for the flavor so the cucumber and onion don't semi-cook in the hot potatoes.) Mix in the cucumber and onion. Mix into the veganaise into the potato salad. Cover and cool in the refrigerator.

Altered from http://justbento.com/handbook/recipes-sides-and-fillers/vegan-japanese-potato-salad