Cook the Yukon potatoes by chopping them into uniform cubes. For the Instant Pot, place them in a steamer basket with 1 cup of water and cook on high pressure for 3 minutes, then manually release pressure. For stovetop, boil in salted water for about 5 minutes until tender but firm. Drain and let cool completely.

While the potatoes are cooling, prepare the tzatziki sauce by blending soaked raw cashews, filtered water, distilled white vinegar, pure maple syrup, extra virgin olive oil, garlic, and salt and pepper until smooth. Stir in fresh dill.

Once the potatoes are cool, fold them gently into the tzatziki sauce in a large mixing bowl. Add diced green onions and red onions, mixing carefully.

Adjust the seasoning with additional salt, pepper, and dill to taste. Chill the salad in the refrigerator for at least 1 hour.

Before serving, stir the salad once again. Serve as a side dish or light lunch.