The Greatest Vegan Potato Salad Ever

0 Add the baby potatoes to a large pot of water, bring the pot to a boil, then reduce heat slightly if needed so the potatoes are at a low boil. Boil for 15 minutes. 
1 Drain, then return the potatoes to the pot, or put in a large mixing bowl. Sprinkle the cornstarch over the potatoes as well as a few pinches of salt and pepper. Toss to coat the potatoes. 
2 Drizzle the olive oil over the potatoes, and then toss again, ensuring you have no dry spots of cornstarch left.
3 Next, you can either air fry the potatoes, for 15 minutes. Or you can bake them at 425 degrees(F) for 15-20 minutes or until the potatoes are nice and golden brown. 
4 While the potatoes cook, make the dressing. In a large mixing bowl, whisk together the vegan mayo, vegan sour cream, ketchup, the spices, the lemon juice, the shallot and garlic. Plus a pinch of salt and pepper. Set aside. 
5 Once the potatoes are done, let them cool for a few minutes, then pour them into the bowl with the dressing. Toss to coat the potatoes in the dressing. 
6 Add the scallions and cilantro and toss again. Taste and adjust seasoning. Serve!