Potato Avocado Salad

A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 8  small  red potatoes, washed and quartered
• 3  tablespoons lemon juice
• 3  tablespoons  minced fresh chives
• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon pepper
• 1⁄4-1⁄2 teaspoon salt, to taste
• 1  firm ripe Hass avocado, peeled pitted and diced (I use 2)

Directions

1. In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
2. Place cooked potatoes in a large bowl.
3. Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
4. Finally, gently toss in the diced avocado.
5. Serve warm or chilled.