Recipe: Avocado Potato Salad

Avocado Potato Salad

6 medium red potatoes, unpeeled, cut in 1-inch cubes
2 avocados, peeled, pitted, cubed
2 tablespoons fresh lime juice
1/2 cup chopped sweet onion
1/4 cup fresh cilantro leaves, chopped

Dressing:
1/4 cup fresh lime juice
2 cloves crushed garlic
2 tablespoons honey-mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 cup nonfat plain yogurt

Boil diced potatoes in large pot until just tender.

While potatoes boil, cube avocados and toss with 2 tablespoons lime juice; set aside.

Drain potatoes and place in bowl of cold water. When potatoes have cooled, drain well and place in large salad bowl.

To make dressing:
Whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in medium bowl. Taste dressing and adjust seasonings.

Pour dressing over potatoes and toss. Gently fold in avocado, onion and cilantro. Serve at room temperature, or cover tightly with plastic wrap and chill until serving. (Can be prepared up to three hours in advance.)

Servings:: 8 (1-cup each)
Source: California Avocado Commission