Avocado Potato Salad

Ingredients

• ~1.5lb (680g) cooked red potato
• 1 large ripe Haas avocado
• 1 tablespoon extra virgin olive oil
• 1 boiled egg (diced with yolk)
• 1/3 cup diced/bell pepper (red)
• 1/3 cup finely diced red onion
• 1/3 cup finely chopped cilantro (or more if desired)
• 1 tablespoon Dijon mustard
• juice from 1/2 lime (or to taste)
• 1/2 teaspoon cumin (optional)
• red pepper flakes (or chili powder) to taste
• sea salt & pepper to taste

Instructions

1. 1

   Cut red potatoes into halves (or quarters) and place the potato pieces in a pot. Sprinkle a bit of sea salt over the cut potato, then add room temperature water until the water level barely covers the red potato. Bring the pot a slow boil and allow the potatoes to cook for about 15 minutes, or until you can easily pierce the potato with a fork. Drain the water then add the potatoes to a large bowl to cool (to room temperature).

2. 2

   In a separate bowl, mash the ripe avocado with a fork or potato masher. Then add in the remaining ingredients to the bowl and mix together with a fork. Season to taste with sea salt & pepper.

3. 3

   Add the avocado mixture to the potatoes and mix together using a spatula. Season to taste.

4. 4

   Garnish with cilantro, red onion and red pepper if desired.

5. 5

   Enjoy immediately, or place in the fridge for at least 1 hour before enjoying (recommended).