Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender.
Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt.
In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!