Ingredients

• 3/4 pound small red potatoes (about 6)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated fresh lemon zest
• 3 tablespoons minced fresh chives
• 1 firm-ripe California avocado

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Instructions

1. In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.