My husband's potato salad has always reigned supreme in our family. This recipe has him worried about his ranking :-) I modified this recipe from one developed by the California Avocado Commission simply to fit ingredients that I had in the house. It is still delicious, healthy, and perfect to take to a summer picnic or potluck all year long. Enjoy!

• 8 medium Yukon Gold potatoes, unpeeled and cut into 1 inch cubes
• 3 avocados, peeled, pitted and cubed (it helps to plan ahead for this recipe, buying the avocados a few days in advance so they are soft but not mushy)
• 2-3 Tbsp. fresh lime juice (I get ~2 Tbsp. per lime by hand squeezing them)
• 1/2 cup diced sweet onion
• 1/2 red sweet pepper, diced into small pieces that will still show up nicely for color
• 1/4 - 1/2 cup cup fresh cilantro/parsley leaves, chopped (cilantro is strongly flavored - I used ~2 Tbsp. cilantro (often called flat parsley) and the remainder curly parsley so the cilantro flavor did not overpower the senses)

For Dressing:

• 1/4 cup fresh lime juice (about 2 limes)
• 2 cloves crushed fresh garlic
• 2 Tbsp. Dijon mustard
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 Tbsp. olive oil
• 1/2 cup plain unflavored yogurt (I use Stonyfield Farms)

Directions:

• Boil the diced potatoes in a large pot until just tender (about 10-15 minutes - keep trying one to not overcook)
• White potatoes are boiling, cube the avocados and toss with the lime juice, setting aside.
• Drain the potatoes and cool by placing in a bowl of cold water. Then drain very well and place into a large salad bowl.
  
• To make the dressing: Put all ingredients except yogurt into a blender or food processor. Blend thoroughly so garlic is finely diced. Gently mix in yogurt, either on low-speed or by hand. Taste. You may prefer to add more seasonings like salt, pepper, or sugar.
• Pour dressing over potatoes and toss completely.
• Carefully add cilantro/parley, avocados, onions, and peppers and gently toss. Great at room temperature or chilled.

Makes 8-10 cups of salad. Cut the recipe in half if you don't need this much.

If there is any left-over, be sure to chill and enjoy as a midnight snack. Or mix it with a bit of left-over salmon or tuna and then roll up in a wrap sandwich the next day. Yum, yum! Be sure to check out www.avocado.org for lots more healthy recipe using avocados.