2 potatoes washed and cut into chunks (1/2 inch pieces)*

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1 cup Greek yogurt non-fat, plain

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1/3 cup fresh dill finely chopped with large stems removed

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2 Tbsp. Dijon mustard

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2 Tbsp. maple syrup

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1 1/2 Tbsp. white wine vinegar

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2 cloves garlic large, pressed through a garlic press

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1/4 tsp. sea salt

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1/4 tsp. black pepper

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1/2 cup red onion finely chopped

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1 cup celery finely chopped

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1/3 cup green onions chopped

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2 ripe, Fresh California Avocados peeled, seeded and diced

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.