Notes: We both thought it was slightly bland.
Ingredients:
1 1/2 lbs. small Yukon gold potatoes (I used butter potatoes)
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped (I used 1 tbsp dried)
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste
Directions:
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.