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In a large pot of slightly salted boiling water, add potatoes and cook until just tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Dice into large chunks.
In a large bowl, stir together the soymilk, mayonnaise, horseradish and salt. Add the diced potatoes to the bowl and toss to coat with the mayonnaise mixture. Give the potato salad a few good stirs, as it helps the salad become thick and creamy. Season to taste with salt and pepper.
Serve the potato salad right away, or refrigerate until ready to serve. If you're not serving right away, you may need to add a little more mayo to keep it creamy.
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