Fresh Corn-and-Potato Salad

Ingredients

• 1  avocado diced peeled
• 1 pound baby potatoes red
• 0.3 cup cilantro leaves fresh chopped
• 3 cups corn kernels fresh 6 ears
• 0.5 cup green onions sliced
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 0.5 large bell pepper diced red
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender.
2. Drain and let cool 15 minutes.
3. Whisk together cilantro and next 4 ingredients in a large bowl.
4. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat.
5. Serve at room temperature or chilled.