Preheat oven to 425*. Start by placing potatoes into a large pot and cover with cold water. Bring to a boil and add a handful of salt to the water. Boil for 7 minutes, drain and cool. While the potatoes are cooking, make the dressing by placing the cashews, mustards, maple syrup, vinegar, and seasoning into a high-powered blender with 1 cup of water. Blend on high for 1 minute until the dressing is thick and creamy. Taste to adjust any seasonings. Scrape into a large bowl and gently toss with the yogurt. Add in all the chopped veggies. After your potatoes are done, place them onto a baking tray and gently smash each potato with a glass* Place into oven for 30 minutes, flipping half way through. When potatoes are brown and crispy, remove from the oven and cool for a couple of minutes. Toss potatoes with dressing and veggies, taste and adjust for seasoning. Serve immediately or place in fridge for 2 hours for flavors to meld. Happy Eating!