Cover potatoes in a pot with water, cover and bring to a boil. Cook for about 20 -25 min, or just done. You don’t want the potatoes to be mushy, just fork tender. Drain and let cool completely.**
Chop celery, green onions, and parsley. Place in a large bowl and add cooled potatoes, dried dill, and capers.
Blend mayo ingredients*** until smooth. Pour sauce over veggies and stir well to coat.
Serve immediately. Best if used within 2 days.
* Aquafaba is just a fancy word for bean water. It acts much like eggs would in a recipe. I use a little of the juice from a can of beans and store the rest (and the beans) in the fridge for another recipe. Both pinto beans and chickpeas work great for this recipe!
**I like to make my potatoes the day before and let cool in the fridge overnight. If making the same day, give at least 2 hours to cool completely.
***The cashews need to soak overnight or at least 2 hours prior to making sauce.