Yogamole Potato Salad
1.5 # of small white potatoes (about 6)
1 ripe avocado, diced
1/2 tsp kosher flake salt (seems like a lot, but the potatoes need it)
1 1/2 tbl lime juice (1 lime)
1/2 cup chopped, seeded tomato (1 small)
1 1/2 tbl chopped green onion (green and white parts)
1 tbl chopped cilantro (at least, be generous)
1/2 cup 0% fat Greek yogurt
Place whole potatoes in a pan of cold water to cover by 1". Bring to a boil and cook until a sharp knife will just slide through, about 20 minutes. Drain and cool completely. They can be refrigerated at this point.
When ready to serve, cut the potatoes into 1/2" slices.
In a medium bowl, place the avocado, cut into dices, and the salt. Using a fork, mash the avocado, leaving a few small chunks. Add the lime juice, tomato, green onion, and cilantro, stir to mix. Then add the yogurt and mix thoroughly. Toss the potatoes in and stir gently, coating the potatoes with the guac, being careful not to break them up. Adjust seasoning if needed and serve with a bit of cilantro sprinkled on top.