Avocado-Dressed Potatoes

Ingredients:

1 bag of small red potatoes

Avocado Vinaigrette:

(Salad Dressings by Jessica Strand)

2 medium garlic cloves

1 teaspoon dijon mustard

1 1/2 teaspoons balsamic vinegar

2 1/2 teaspoons fresh lemon juice

dash of worcestershire sauce

1 avocado, peeled, pitted, and sliced into quarters

dash of cayenne pepper

1/2 teaspoon sea salt

3/4 cup virgin olive oil

1 teaspoon lemon zest

freshly ground black pepper

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1. Cut red potatoes into halves and/or quarters. Place potatoes into a large pot of water. Bring to a boil. Cook potatoes for about 20 minutes, until tender. The potatoes should be cooked to the point that they could be easily mashed.

2. For the vinaigrette, put all the ingredients except the olive oil, zest, and black pepper into a blender or food processor fitted with a steel blade. Blend. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Fold the zest in with a large spoon. Season with pepper.

3. Pour the potatoes into the bowl containing the vinaigrette. Gently toss.