Zingy South-Western Potato Salad

• 2 celery ribs, cut into small dice
• 1/2 cup red onion, cut into very small dice
• 1/2 cup red radish, cut into very small dice
• 1/2 cup red bell pepper, cut into very small dice
• 1/2 cup cilantro or 1/2 cup parsley, minced
• 1 1/2 lbs new potatoes, cooked in boiling, salted water until tender, drained and cut into chunks
• 1 firm but ripe avocado, cut into dice
• salt and pepper, to taste
• Dressing
• 1 1/2 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 cup mayonnaise (I prefer Hellman's)
• 1/2 cup plain yogurt
• 3 tablespoons milk or 3 tablespoons buttermilk
• 1 chipotle chile in adobo, with
• 1 1/2 teaspoons adobo sauce
• 1 garlic clove

1. To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized).
2. Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.

celery, red onion, red radish, red bell pepper, cilantro, new potatoes, avocado, salt, dressing, apple cider vinegar, sugar, mayonnaise, plain yogurt, milk, adobo sauce, garlic

Taken from www.food.com/recipe/zingy-south-western-potato-salad-378831 (may not work)