Directions

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 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.
3. 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.