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Submitted by: Wendye Sumner from Corpus Christi, TX
Originally shared on the web 03/07/2011

3 lbs. red potatoes, cooked and chopped
12-oz. jar roasted red peppers, drained and chopped
12 green onions, sliced
fresh cilantro to taste
1/2 c. lime juice
1/3 c. olive oil
3/4 t. salt
1/2 t. pepper
4 avocados, peeled and cubed

In a large bowl, combine potatoes, red peppers, onions and cilantro. In a separate bowl, whisk together lime juice, oil, salt and pepper; add avocado and toss. Combine avocado mixture with potato mixture; toss gently. Cover and chill before serving. Makes 8 servings.