Start by soaking your cashews. Place them in a bowl and pour boiled water over them, covering them completely. Place a plate over the bowl and let the cashews soak for at least 20 minutes.
Chop your potatoes into your desired size and place them in a pot of water on the stove. Bring to a boil and cook for approximately 10 minutes. You want the potatoes to be soft, but firm enough that they will hold their shape after mixing with the dressing.
While the potatoes are boiling, chop all other salad ingredients and add them to a large bowl.
Next, prep the dressing. Drain the cashews after they are done soaking, then add all dressing ingredients to a food processor or high-powered blender, and blend until smooth.
When the potatoes are done cooking, drain the water. Rinse them with cold water to cool them down before adding them to the bowl with the other salad ingredients.
Pour the dressing onto the salad and mix together.
Chill in the fridge for about 30 minutes before serving.