Vegan Potato Salad | Cooking Professionally

Ingredients

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