In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.
Substitute scallions for chives. Sprinkle avocado with lemon juice before adding.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 124 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.6mg||0 %|
|Potassium 793mg||21 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 25.4g|
|Protein 3.3g||5 %|
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Calories per serving: 242
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