• In a medium bowl, add cashews, cover with boiling water, cover the bowl with a plate, and set aside 30 minutes. Otherwise, cover with cold water and soak overnight.

Cook the potatoes

• Place the unpeeled potatoes in a large saucepan and cover with cold water. Cover the pan and bring the water to a boil.
• Reduce to medium heat and cook for about 10-15 minutes or until a knife inserted in the center of the potatoes easily goes in and out. If you used potatoes of different sizes, the smallest ones would cook faster. Remove these first with a slotted spoon, set them aside in a bowl, and keep cooking the biggest one until they pass the knife test.
• Drain the water from the saucepan, pouring the potatoes into a sieve over the sink.
• Cool the potatoes for 5 to 10 minutes in the sieve to give time for the steam to evaporate. Meanwhile, prepare the sauce.

Cashew sauce

• Drain the cashews and place them in a high-speed blender.
• Add in all the sauce ingredients in this order: water, lemon juice, vinegar, oil, maple syrup, mustard, salt, garlic powder, and dill.
• Blend at high speed until it forms a creamy sauce. You may have to stop the blender, scrape down the sides and repeat until all the ingredients come together into a creamy sauce. If too thick, adjust by adding more water, 1 tablespoon at a time, blending between each addition.

Assemble the potato salad

• Peel the potatoes if you like and roughly chop the lukewarm potatoes into 1 cm chunks.
• Place the potato chunks in a large salad bowl.
• Add in the finely chopped vegetables: celery, dill pickles, and red onion.
• Pour the cashew sauce onto the salad bowl and toss the vegetables together.
• Refrigerate for a few hours before serving to enhance flavors or serve lukewarm.