Instead of using Mayo this creamy potato salad uses avocados and tastes amazing. Mixed with cilantro, garlic, onions and cayenne pepper this creamy potato salad will be a big hit with your family and any BBQs and parties you attend.
Get a large pot and fill with water, wash potatoes and then add to water. Bring to a boil and boil for 15-20 minutes. (until potatoes are soft enough to stab a knife thru them). Once they are done, drain water from them and let them cool. You can speed up the cooling time by putting them in the fridge or running cold water over them. You want them cool before adding your other ingredients.
Dice your small onion into small pieces and set aside.
Then using your food processor (a blender will work too) deskin and remove the seed from the avocados and place into food processor. Blend until smooth consistency. Add in garlic powder, cilantro, lemon juice, cayenne pepper and blend till mixed well.
Once potatoes are cool, slice them into bite size pieces and put into a large bowl.