Creamy avocado unites with zesty lemon to make the potato salad equivalent of a shooting star.
|3⁄4 lb||red potatoes (small)|
|2 T||lemon juice (fresh)|
|3 T||chives (fresh, minced)|
|1||avocado (firm and ripe)|
|2 T||olive oil (extra virgin)|
|1 t||lemon zest (finely grated)|
|1 pn||salt and pepper (as you like)|
Cover potatoes with salted and cold water by one inch and simmer, covered, in a saucepan until tender. This will likely take 15-20 minutes. Drain the water and cut the potatoes into quarters. Pour these quarters into a bowl and stir with oil, lemon juice and zest, chives and however much salt and pepper you enjoy. Cut the avocado into ¾ inch pieces and add to the mix, tossing gently. Eat and enjoy!