Creamy Avocado Potato Salad

INGREDIENTS

2 lbs white, red, or fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 Tbsp lime juice
1/4 tsp sea salt, or to taste
1/4 tsp chile pepper (optional)
1 small tomato, chopped, or 1/2 cup cherry tomatoes, cut in to quarters
1 small red onion, diced small
1/2 field cucumber, peeled and diced very small

DIRECTIONS

Put the cubed potatoes in a pot and cover with water. Cover pot and bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once the potatoes have cooled, prepare the dressing. Do not prepare too far in advance or it will brown. Scoop the avocado flesh into a food processor. Add the lime juice, salt, and chile powder (if using) and puree until smooth. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended; you should still be able to see bits of tomato and onion in the final dressing.

Mix the cucumbers and potatoes together in a large salad bowl. Add the dressing and mix well. Wrap tightly and chill until ready to use.