Quarter the The Little Potato Company® Chilean Splash (1 lb).
Combine potatoes with Olive Oil (1 Tbsp) and Paprika (1/2 tsp), Chipotle Chili Powder (1/4 tsp), Garlic Powder (1/2 tsp), Salt (1/4 tsp), Onion Powder (1/2 tsp), parsley. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
Bake for 10-15 minutes.
Flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.
Mince the Fresh Parsley (1 Tbsp).
In a blender or food processor, combine Vegan Mayo (1/2 cup), Avocado (1), Lemon (1/2), parsley, Salt (1/4 tsp), Garlic Powder (1/2 tsp) and Black Peppercorns (to taste) and blend until smooth.
Optionally you can add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
Taste and adjust the amount of salt, pepper, and lemon juice, if needed.
Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of Fresh Parsley (to taste).