Ingredients:

Salad
6 russet potatoes, peeled and cubed
3 celery stalks, diced
½ red onion, diced
2 tablespoons fresh dill, chopped
black pepper, to taste
paprika, to taste (optional)

Dressing
½ cup water
½ cup cashews
3 tablespoons lemon juice
2 tablespoons dijon mustard
2 teaspoons apple cider vinegar
2-4 garlic cloves

6 russet potatoes, peeled and cubed 3 celery stalks, diced 2 tablespoons fresh dill, chopped 3 tablespoons lemon juice 2 tablespoons dijon mustard 2 teaspoons apple cider vinegar 2 -4 garlic cloves

Instructions:

Fill a pot with the potatoes and enough water to cover. Place the pot over high heat. Once boiling, lower the heat to medium and allow them to cook for a few minutes, checking them often. Do not overcook them or they will turn to mush. As soon as they are tender, drain them into a colander and rinse with cool water to prevent further cooking.
Prepare the dressing while the potatoes continue to cool down. Add all of the dressing ingredients to a blender and blend until smooth.
Combine the potatoes, celery, red onion, dill, black pepper, and dressing in a large mixing bowl and stir gently until combined.
Sprinkle on a little more chopped dill and paprika, if using. Enjoy this dish warm or cold!