5lbsyellow potatoescut into quarters (or smaller) - I keep the skin on mine
1tbspparsleychopped
garlic saltto taste
Instructions
Boil the quartered potatoes until soft (usually about 10 minutes).
Drain potatoes and set aside to cool.
Put the sliced green onions, chopped red onion and celery into a large mixing bowl and set aside.
Put the sea salt, honey, mustard, balsamic vinegar, apple cider vinegar, olive oil, parsley and diced avocado into a blender to make the dressing. Blend for about 30 seconds, or until smooth.
Put the cooled potatoes in the large mixing bowl with the green onions, red onion and celery. Toss to mix.
Pour the dressing into the large mixing bowl and toss to coat the potato salad thoroughly.