Avocado Cilantro Potato Salad

• 2 lbs potatoes, peled and small diced (1/3-inch cubes)
• 1/3 cup finely minced red onion
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 2 firm-ripe avocados, peeled, pitted, and small diced
• 3 tablespoons fresh lime juice
• 2 tablespoons minced jalapenos
• 2 tablespoons finely chopped cilantro leaves
• 1/2 teaspoon cumin (optional)

1. Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
2. Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
3. Cool the potatoes under cold running water and drain.
4. Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
5. Add olive oil, tossing to coat.
6. Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
7. Adjust seasoning if necessary to taste.
8. Cover and refrigerate for at least one hour before serving.

potatoes, red onion, garlic, kosher salt, black pepper, extra virgin olive oil, avocados, lime juice, jalapenos, cilantro, cumin

Taken from www.food.com/recipe/avocado-cilantro-potato-salad-365320 (may not work)