Potato Avocado Salad - cooking recipe

Ingredients

8 small red potatoes, washed and quartered
3 tablespoons lemon juice
3 tablespoons minced fresh chives
2 tablespoons extra virgin olive oil
1/4 teaspoon pepper
1/4 - 1/2 teaspoon salt, to taste
1 firm ripe Hass avocado, peeled pitted and diced (I use 2)

Preparation

In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
Place cooked potatoes in a large bowl.
Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
Finally, gently toss in the diced avocado.
Serve warm or chilled.