Step 1

Preheat the oven to 425 ºF and line two half sheet pans with parchment paper or brush with oil.

Step 2

Wash the potaotes and add them to a pot and cover with water. Cover the pot and bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender and offer no resistence when pierced with a knife, 5-15 minutes (depends on size of potatoes). Drain and let cool slightly.

Step 3

Transfer the potatoes to the prepared baking trays, and gently smash each potato with either a fork, spatula, or the bottom of a glass or measuring cup. Ideally smash them until they are 1/2 inch thick or a bit thinner, but not so thin that they fall apart (some small pieces breaking off are okay).

Step 4

Drizzle or brush the smashed potatoes with oil and sprinkle with salt. Bake for 18-25 minutes, or until the potatoes are golden (baking time depends on size of potatoes). Let cool until lukewarm or room temperature.

Step 5

Meanwhile, make the dressing: In a blender combine the cashews and water and blend on high speed until fairly smooth. Pause to scrape down the sides as needed.

Step 6

Add three tablespoons of lemon juice, the extra virgin olive oil, dijon mustard, 1 teaspoon of salt, and black pepper to taste. Blend until smooth.

Step 7

Add the herbs and blend on low to medium speed until the herbs are finely chopped.

Step 8

In a large mixing bowl combine the cooled smashed potatoes, the dressing, and the minced shallot. Gently stir to combine, and add the extra lemon juice or salt and pepper to taste (if needed). Enjoy right away or refrigerate until ready to eat and serve chilled.