This recipe is from the local newspaper. It says that it is a recipe adapted from one from the Ca. Avocado Commission. Its a wonderful recipe, that is heart healthy, and lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors!
Meanwhile, toss avocado cubes with 2 tablespoons of lime juice and set aside.
04Drain the potatoes once tender, and place in bowl of cold water.
05Once your potatoes have cooled, drain well and place in a large bowl.
06Then whisk 1/4 cup (4 Tablespoons) lime juice, crushed garlic, honey mustard, sugar, salt, pepper, extra virgin olive oil, and yogurt in a nonreactive bowl to make the dressing.
07Taste, and adjust seasoning to your liking.
08Pour the dressing over the potatoes and toss gently.
09Then gently fold in the avocados, onions and cilantro.
10You may serve this at room temperature, but it is best covered tightly and chilled for 1-3 hrs before serving.
11Can be prepared up to three hours in advance before serving.