Boil potatoes and carrots until tender.

Boil peas and corn if using fresh or frozen; otherwise, drain canned peas and corn.

Dice potatoes, carrots, and pickled cucumbers.

If using pickled red bell peppers, slice or dice them.

Combine all ingredients in a large bowl.

In a separate small bowl, whisk together mustard, lemon juice, and olive oil.

Pour the dressing over the salad and mix well.

Season with sea salt and ground pepper to taste.

Garnish with vegan low-fat mayonnaise, if desired.

Serve chilled.