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Place the potatoes (see notes on potatoes) into a stock pot of cold water, add a generous sprinkle of sea salt and bring to a boil. Once boiling, gently boil until just tender, about 20 to 30 minutes, largely dependent on size. Drain and rinse with cold water until the potatoes are no longer warm. Set aside to drain, then spread out onto a large tray, baking sheet, or plate to come to room temperature.
In the meantime, place the cashews in a small bowl, pour boiling water over top and soak for 15 to 20 minutes, then drain (discard water) and set aside.
Place all the Dressing Ingredients (including the soaked and drained cashews) into a high-speed blender, process until smooth and emulsified, set aside.
Place all the Salad Ingredients into a large bowl, mix well to combine, then pour the Dressing over top, mix well. Serve and enjoy! Refrigerate leftovers.