Start by placing the small red potatoes in a large pot of salted water. Bring the water to a boil over medium-high heat and cook the potatoes for about 15–20 minutes, or until they are fork-tender. Once cooked, drain them and set aside to cool.

While the potatoes are cooling, grab your food processor and combine the ripe avocado, mayonnaise, buttermilk, fresh parsley, chives, lemon juice, tarragon, anchovy fillets, and shallots. Process the mixture for about 1–2 minutes, until everything is smooth and creamy.

In a large mixing bowl, combine the cooled, diced potatoes, snap peas, and chopped celery. Gently stir to mix them well.

Carefully fold the prepared Green Goddess dressing into the potato mixture using a spatula, ensuring that each piece is evenly coated.

Cover the bowl with plastic wrap and place the salad in the refrigerator, allowing it to chill for at least 30 minutes.