Creamy avocado-potato salad
INGREDIENTS
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1 1⁄2 to 2 pounds yellow potatoes, chopped into 1⁄2-inch cubes (4 1⁄2 to 5 1⁄2 cups)
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3 teaspoons extra-virgin olive oil
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1⁄2 teaspoon fine-grain sea salt
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1⁄4 teaspoon freshly ground black pepper
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1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces1?2 cup avocado
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2 tablespoons minced fresh dill
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4 teaspoons fresh lemon juice
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1 green onion, roughly chopped
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1⁄4 teaspoon fine-grain sea salt, or to taste, plus more for serving
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Freshly ground black pepper
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1⁄2 cup chopped green onions
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