Avocado Potato Salad

Avocado Potato Salad

Makes 2-4 servings

Ingredients

• 12 oz mini red potatoes
• 1.5-2 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 3 tbsp fresh dill, minced
• 1 clove garlic, minced
• About 10 cherry tomatoes, halved or quartered
• 1 ripe avocado
• Salt and pepper

Instructions

1. Place the potatoes in a saucepan and cover  with water. Bring to a boil and add a dash of salt to the water, then reduce heat to medium and simmer for 15-20 minutes, until potatoes are tender.  Remove from heat and drain.
2. Once they are cool enough to handle, cut potatoes into quarters and place in a bowl. Toss with the olive oil, lemon zest, lemon juice, dill, and garlic.  Add cherry tomatoes to the bowl and stir to combine.  Mash the avocado with a fork (I like to leave it a bit chunky) and add it to the bowl.  Stir until the potatoes are evenly coated with the avocado.  Season with salt and pepper to taste. 
3. Serve warm or at room temperature.

Source: vanilla-and-spice