Prepare the Potatoes: Wash the white potatoes thoroughly and boil them until fork-tender. Let them cool, then peel and dice them into bite-sized pieces.
Prepare the Vegetables: Chop the cherry tomatoes, bell peppers, parsley, and green onions. Shred the carrots.
Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, minced garlic, paprika, cayenne pepper, salt, and pepper until well combined. Adjust the seasoning to your taste preferences.
Combine Ingredients: In a large mixing bowl, combine the diced potatoes, cherry tomatoes, shredded carrots, chopped parsley, sliced green onions, and diced bell peppers.
Add Dressing: Pour the creamy spicy dressing over the potato mixture and gently toss until all ingredients are well coated.
Chill and Serve: Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if necessary. Garnish with extra parsley or green onions if desired.