Place the cubed potatoes in a medium stockpot. Fill the pot with cold water. Add the salt and bring it to a boil over high heat.
In the same pot with the hot water, bring it back to a boil and add the cubed carrots. Cook until fork tender but not mushy. Once cooked, drain and set aside.
Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.
In a large bowl, add all of the ingredients. Including the dressing!
Mix gently until everything is incorporated well. Cover the salad and refrigerate for at least 1 hour.
Serve it on tostadas, with tortilla chips or saltines (my preferred way 😉 ) The possibilities are endless!