Place potatoes in a large
saucepan, add water to cover. Bring to a boil. Reduce heat, cook, uncovered,
until tender, 8-10 minutes.
Meanwhile, chop green onions,
reserving white portions for salad. Add green portions to a blender. Add
avocados, parsley, mayonnaise, tarragon, capers, HOT SAUCE and seasoned salt.
Cover and process until blended, scraping down sides as needed.
Drain potatoes, transfer to a
large bowl. Add celery, white portions of green onions, and dressing; toss to
coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional
parsley.
Green Goddess Vegan Potato Salad with Marie Sharp’s Green Nopal Habanero Sauce
Sonia Schilling on
This vegan potato salad isn't just amazing, it's healthy too. But don't tell the kids.