Avocado Dill Potato Salad

This salad has a fresh mild flavor and will be a hit at your summer picnic!

Ingredients:

3 lbs. red potatoes (or potato of your choice)

1 ripe avocado, peeled and chopped

1/3 C. plain yogurt

1/3 C. yellow mustard

1 T. fresh lemon or lime juice

1 T. olive oil

1 T. honey

2 t. dried dill

1 t. paprika

2 t. sea salt

1 C. celery, minced

fresh dill sprigs

Directions:

Cut potatoes into 3/4 inch cubes and place in a 4 qt. pot. Cover with water and cook on med-hi until the cubes are semi-soft. (Too soft and they will fall apart. Too firm and you will have a crunchy salad.) Remove from burner and drain. While the potatoes are cooking, combine avocado, yogurt, mustard, lemon juice, oil, honey, dried dill, paprika and sea salt in food processor and blend until creamy smooth. Add celery and dressing to cooled potatoes and mix until coated. Chill at least 1 hour, but overnight is better to allow the flavors to mingle. remove leaves from fresh dill sprigs and mix into salad just before serving.

For a stronger tasting salad, increase the mustard and decrease the yogurt.

Yield: 8-10 servings