If you haven't done so, make sure you have some cashew Caesar dressing on hand. Caesar potato salad uses a little less than half of the full dressing recipe.
Fill a large pot with water and bring to a boil. Add a generous amount of salt. Cut potatoes into 1.5-inch cubes and add to the water. Boil until cooked all the way through – about 25 minutes.
Meanwhile, chop the scallions and set aside.
Once the potatoes are cooked, strain the water and add to a large mixing bowl. Refrigerate for about 30 minutes or until the potatoes are mostly cooled. You can speed this process up by freezing them instead if you can't wait!
Remove potatoes from the fridge and use a wooden spoon to break apart the potatoes until you achieve a coarse mash.
Fold in the dressing and mix until incorporated. Add Follow Your Heart Parmesan Shreds and scallions, reserving some scallions to garnish on top. Continue to fold until ingredients are evenly combined.
Add additional parm shreds, scallions, and salt and pepper to taste. Serve immediately or return to the fridge and serve once 100% chilled.