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Avocados add a tantalizing twist to traditional potato salad. Ingredients 2 2 2lbs. POUNDWeightred potatoes, cut into 1-inch cubes 1 1 1cup CUP_USVolumelow-fat mayonnaise 5 5 5tsp. TEASPOON_USVolumecider vinegar 2 2 2tsp. TEASPOON_USVolumeDijon-style mustard 3/4 0.75 0.75tsp. TEASPOON_USVolumeground black pepper 3/4 0.75 0.75tsp. TEASPOON_USVolumesalt 4 4 4green onions, sliced 2 2 2ripe, Fresh Hass Avocados, seeded, peeled and chopped into 1/2-inch pieces Instructions Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and pour into bowl. Combine mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados. Refrigerate for 4 hours or overnight to allow flavors to blend.   *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. 8

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