- the salad with the remaining dressing, taking care not to mash the pieces.
- Chill and serve. Cover and refrigerate for 30 minutes. Before serving, stir very gently, taste for seasoning, and garnish with extra dill, parsley, radish slices, and cracked black pepper.
Pro Tips
- Use baby potatoes or Yukon Gold potatoes because they stay creamy while holding their shape.
- Do not overcook the potatoes, or the salad may become soft and heavy.
- Cool the potatoes before adding avocado so the heat does not soften or discolor it.
- Choose ripe but
