Hass Avocado and Red Potato Salad Recipe

Ingredients

• 2 lbs. red potatoes, cut into 1-inch cubes
• 1 cup low-fat mayonnaise
• 5 tsp. cider vinegar
• 2 tsp. Dijon-style mustard
• 3/4 tsp. ground black pepper
• 3/4 tsp. salt
• 4 green onions, sliced
• 2 ripe, Fresh Hass Avocados, seeded, peeled and chopped into 1/2-inch pieces

Instructions:

1. Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
2. Drain well and pour into bowl.
3. Combine mayonnaise, vinegar, mustard, salt and pepper.
4. Add dressing and green onions to potatoes and gently toss. Stir in avocados.
5. Refrigerate for 4 hours or overnight to allow flavors to blend.