Yield: 24 servings.
1/3 cup fresh lemon juice
2 tsp. finely chopped garlic
3/4 cup mayonnaise
1/4 cup olive oil
11/2 quarts diced, cooked red new potatoes
1 cup diced celery
1 cup chopped sweet onion
2 lbs. California Avocados, diced
1/2 cup chopped cilantro as needed, cilantro sprigs for garnish
Mix lemon juice and garlic; stir in mayonnaise and olive oil. Reserve. Combine potato, celery and onion; fold in reserved dressing.
Just before service, gently fold in avocado and cilantro. Garnish each 1/2-cup serving with cilantro.
Photo Credit: California Avocado Commmission