Step 1

Rinse potatoes and cut into about 3/4-inch chunks.

Step 2

Place potatoes in a medium-large saucepan. Fill with water until it's 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.

Step 3

Place saucepan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).

Step 4

While potatoes are cooking, prepare vegetables: Finely dice onion, dice celery, and shred/grate carrot.

Step 5

Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)

Step 6

In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well. Salt & pepper to taste. Can serve immediately, but it's even better after chilling.*