California Avocado Tri-Color Potato Salad

1. In a large pot, bring water to a boil and add chopped potatoes. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 8-10 minutes. Drain potatoes and rinse with cold water. Place potatoes in a large bowl.
2. In a medium bowl, whisk together the yogurt, dill, mustard, maple syrup, vinegar, garlic and half the salt and pepper. Pour half the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Reserve remaining dressing.
3. Add the onions, celery, green onion and avocado. Gently stir again. Season with reserved dressing and salt and black pepper to taste.
4. Serve immediately (best when fresh) or chill in the refrigerator for a few hours. To store, place a piece of plastic wrap directly on the surface of the potato salad and refrigerate.

Serving Suggestion: Serve as a side dish at your next summer gathering. Best served immediately following preparation slightly warm or at room temperature.

Beverage Pairing: Sparkling water with lemon or lime.

*You can use any combination of potatoes you wish. For the tricolor effect. We used ½ lb. purple potatoes (4 small), ½ lb. sweet potato (3/4 large) and 1 lb. Yukon potatoes (3 medium). You can peel the potatoes in advance if desired, but this is not required.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.