Zingy South-Western Potato Salad - cooking recipe

Ingredients

2 celery ribs, cut into small dice
1/2 cup red onion, cut into very small dice
1/2 cup red radish, cut into very small dice
1/2 cup red bell pepper, cut into very small dice
1/2 cup cilantro or 1/2 cup parsley, minced
1 1/2 lbs new potatoes, cooked in boiling, salted water until tender, drained and cut into chunks
1 firm but ripe avocado, cut into dice
salt and pepper, to taste
Dressing
1 1/2 tablespoons apple cider vinegar
2 teaspoons sugar
1/2 cup mayonnaise (I prefer Hellman's)
1/2 cup plain yogurt
3 tablespoons milk or 3 tablespoons buttermilk
1 chipotle chile in adobo, with
1 1/2 teaspoons adobo sauce
1 garlic clove

Preparation

To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized).
Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.