Avocado and red potato salad

2 pounds red potatoes, cut into 1-inch cubes

1 cup low-fat mayonnaise

5 teaspoons cider vinegar

2 teaspoons Dijon style mustard

1/3 teaspoon salt

1/3 teaspoon ground black pepper

4 scallions, sliced

2 ripe avocados, halved, pitted, peeled and chopped into ½-inch pieces

Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and pour into bowl. Combine mayonnaise, vinegar, mustard, salt and pepper. Add dressing and scallions to potatoes and gently toss. Stir in avocados. Refrigerate for 4 hours or overnight to allow flavors to blend.

Hass Avocado Board

Nutrition facts per serving: 257 calories, 16 g fat, 2 g saturated fat, 10 mg cholesterol, 24 g carbohydrates, 3 g protein, 499 mg sodium, 5 g fiber