2 3/4 lb. red potatoes, sliced
1 ripe avocado
1 tsp. olive oil
1 tsp. lemon juice
1 garlic clove, crushed
1 onion, chopped
1 pint grape tomatoes, cut in half
1 jalapeno pepper, diced
1 red bell pepper
chopped fresh cilantro
salt and pepper, to taste

Cook the potato slices for 10 to 15 minutes in boiling water. Drain well and let cool.

Mash the avocado and add the olive oil, lemon juice, garlic and chopped onion to the avocado and stir. Set aside.

Mix the tomatoes, peppers and potatoes in a salad bowl. Stir in the avocado mixture and season with salt and pepper. Enjoy!

Submitted by: Melinda O'Brien