Ingredient

• 2 pounds baby red potatoes, halved
• 4 green onions
• 2 medium ripe avocados, peeled and pitted
• 1/2 cup sprigs fresh parsley, stems removed
• 1/2 cup vegan mayonnaise
• 3 tarragon sprigs, stems removed
• 2 teaspoons capers, drained
• 1 teaspoon seasoned salt
• 1 celery rib, finely chopped
• Sliced radishes

Direction

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
2. Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed.
3. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.