Lemony Potato Avocado Salad

[Guest guest]

Lemony Potato Avocado Salad

 

3/4 pound small red potatoes about 6

2 tablespoons fresh lemon juice

3 tablespoons minced fresh chives

1 firm-ripe avocado

2 tablespoons extra-virgin olive oil

1 teaspoon finely grated fresh lemon zest

salt and pepper to taste

 

In a saucepan, cover potatoes with salted cold water by 1 inch and simmer,

covered, until tender, 15 to 20 minutes.

Drain potatoes and quarter. In a bowl stir together warm potatoes, oil, lemon

juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut

into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

Serves 2.