Potato Salad with Avocado Greek Yogurt Dressing

Prep time: 30 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

3 lbs. small to medium size red potatoes

1 1/2 cup plain Greek yogurt

1/2 cup minced pickled jalapeno peppers  plus 1 tablespoon juice from jar

1/4 cup cilantro leaves, plus additional for garnish, if desired

2 tablespoons lime juice

1/2 teaspoon sea salt

1 large, ripe avocado

1/2 cup minced red onion

1/2 cup diced celery

Place potatoes in a large microwave-safe bowl. Cover with a lid or plastic wrap and make a slit to vent. Microwave on HIGH for 20 minutes, then let cool to warm. Cut potatoes into bite-size pieces and place in a large bowl; refrigerate to chill. Place yogurt, peppers and juice, cilantro, lime juice and garlic salt in a food processor and puree until smooth. Stir into potatoes with onion and celery. It's best to refrigerate for at least 1 hour for flavors to blend. Garnish with chopped fresh cilantro, if desired. Makes 8 servings.

NOTE: 

Dressing may be prepared 1 day in advance and stored tightly covered in the refrigerator with plastic wrap pressed onto the surface