Spicy Southwest Potato Salad with Avocado and Cilantro

1.In a large pot, bring salted water to a boil and add the halved baby potatoes. Cook until tender, about 15-20 minutes. Drain and let cool slightly.

2.In a large mixing bowl, combine the diced avocado, red onion, cherry tomatoes, cilantro, and minced jalapeño.

3.In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.

4.Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the mixing bowl with the other vegetables.

5.Pour the dressing over the potato mixture and gently toss to combine, being careful not to mash the avocado.

6.Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.

7.Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.