In a large pot, combine potatoes and bay leaves. Add 1 tablespoon of sea salt and 1½ tablespoons sherry vinegar and cover with water. Cover and cook on medium high heat until the water comes to a boil. Remove lid and let boil for about 10 minutes, or until the potatoes are fork tender.

Once the potatoes are fork tender, throw in the asparagus and cook for 2 minutes. Once the asparagus becomes bright green, add in the bag of frozen peas. Cook for an additional minute and drain the mixture in a colander over the sink. Remove the bay leaves and transfer the mixture to a large serving bowl. Let cool completely. Cover and place in the fridge for at least 2 hours (or preferably overnight).

Make the dressing: drizzle a few glugs of olive oil in a skillet and bring to medium heat. Add the onions and garlic, stirring often, for about 5 to 7 minutes, until the onions become tender and caramelized. Remove from heat and set aside.

In a small bowl, combine the mayo, mustard, sherry vinegar, Meyer lemon juice, black pepper, olive oil, nutritional yeast, and sea salt. Mix well. Once the onions and garlic are cool, combine them with the dressing and mix well. Use immediately or keep covered in the fridge until ready to use.

Once the potato vegetable mixture is cool, add the dressing and gently toss. Throw in the avocado, arugula, dill and tarragon. Gently toss and again and give it a taste. Season with salt and pepper as desired. (If you have dill flowers from the garden, sprinkle them on top too!)