I had the most yummy potato salad at my sisters house a few months back. But knowing my foodie self, I can just leave well enough alone. So here is my take on potato salad. Its going to be a summer staple I believe.
Avocado and Tomato Potato Salad
Makes a very big bowlful
5 Russet potatoes
6 hard boiled eggs
1 small red onion, fine diced
1/2 cup dill relish
2/3 cup light mayo
1/2 cup half and half
1/4 cup mustard
1 pint grape tomatoes, halved
3 avocados, cubed
juice of one lemon
salt and pepper to taste
Peel the potatoes and cut into bite sized cubes. Put in cold salted water. Bring to a boil and then reduce to a simmer. Cook until for tender. Cool.
Toss the avocados in the lemon juice.
Add avocado, tomatoes, and onion to the potatoes.
Cut the eggs in half. Scoop out the yolk and put in a medium bowl. Dice the egg whites and add to potatoes.
Add the relish, mayo, half and half, and mustard to the egg yolks. Combine well. Taste and add salt and pepper.
Mix mayo mix into the potato mix. Stir well. Add a little more mayo or relish if needed.