Ingredients:

• 1 Ib Yukon gold potatoes (cut into 1-in cubes)
• 1/2 ripe avocado
• 1 tablespoon spicy brown mustard
• 1 teaspoon fresh lemon juice
• 1/4 tsp salt and black pepper to taste
• 1/4 cup finely diced red onion
• Small handful fresh dill, chopped
• 1 cup chopped cucumber
  
  

Directions:

• Add an inch of water to a pan and arrange a steamer basket inside.
• Place the potatoes in the steamer basket, then bring the water to a boil over high heat.
• Once boiling, lower heat and cover.
• Steam until fork-tender, about 10 min.
• While the potatoes are cooking, combine and mash with a fork: avocado, 2 tbs water, mustard, lemon juice, and salt.
• Cool potatoes for at least 20 minutes preferably in the fridge then gradually add the cooled potatoes to the creamy avocado sauce. Stir gently to coat well.
• Place the potato salad in the fridge to marinate for at least an hour, so it can completely cool and the flavors can meld.
• Serve chilled.
• Store the leftovers in the fridge for up to 3 days.

Notes:

• This mixture will be acidic-tasting until you mix it with the potatoes
• For "Southern-style" potato salad, try adding a touch of maple syrup for sweetness.

Credits:

Detoxinista