Avocado Dill Potato Salad
Serves 4-6 side servings

Ingredients:

2 lbs small baby red skinned potatoes
(or other potato of choice)
3 stalks celery, trimmed and sliced
1/2 white onion sliced and diced
1 Large ripe avocado (should be soft and give to pressure)
2 tsp lemon juice
1 1/2 tsp honey, maple syrup or liquid sweetener *optional
1 tbsp dijon mustard
1/4 tsp smoked paprika
1/2 teaspoon herbamare or salt *or to taste as desired
Freshly ground black pepper to taste
1/3 cup dill, packed and then chopped
1/2 bunch green onions/spring onions, sliced (top green parts only)

Directions:

1. Wash potatoes and cut out any bad spots or eyes.
2. Steam, or pressure cook the potatoes gently
until they are just fork tender through the center,
but al dente. Immediately run the potatoes under cold
water to prevent from cooking further.
3. For best results, refrigerate cooked potatoes for
about an hour until cool. (This ensures they don't fall
apart when slicing)
4. Quarter the potatoes and peel if desired.
5. Peel and mash the avocado in a small bowl. Add lemon
juice, and seasonings (except fresh herbs) and stir into
avocado to create a dressing.
6. Turn potatoes into a large bowl. Add the fresh herbs and
avocado dressing. Toss gently until everything is coated.
Taste test and adjust seasonings if desired.
7. Serve or refrigerate until needed. Best consumed same day,
or next day (as the avocado changes color and breaks down
quickly)