Place potatoes into a pot or saucepan and pour enough cold water to cover by one inch. Add 1 tablespoon of salt and bring to a boil. Once at a boil, reduce to medium and simmer until fork-tender, about 15-20 minutes.
Drain potatoes and transfer to a flat surface or baking sheet to cool down to room temperature, about 30 minutes.
Transfer potatoes to a large mixing bowl. Combine potatoes with the cashew “mayo”, red onion, bell pepper, and add salt and pepper to taste. Serve right away at room temperature or chilled.
If you prefer to, you can use vegan mayo instead. However, to keep it plant-based and to have control over the flavor, go for the cashew "mayo" and adjust to your liking.
If you're unable to find red potatoes, gold potatoes work. Russet potatoes can be used, too.
Although this can be served at room temperature, it's delicious when chilled. This will allow the ingredients and flavors to mingle with each other.
Feel free to peel the potatoes. I kept their peels intact to avoid food waste, add some texture, and keep the fiber.