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Avocado and Potato Salad With Horseradish

2 pounds new potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 Tablespoons best quality red wine vinegar
1/2 cup sour cream
1/2 cup plain yogurt
2 Tablespoons prepared horseradish
1/4 cup loosely packed fresh dill sprigs (veins removed)
3 ribs celery, cut into bite size (1 cup)
2 medium. or 1 large avocado
1 Tablespoon freshly squeezed lime juice
freshly ground black pepper

Bring water to a boil in the bottom of a vegetable steamer. Cut
the potatoes in half and place them in the steamer basket. Cover
and steam until they are cooked through, about 20 minutes. Remove
the potatoes from the heat and allow them to cool slightly. While
the potatoes are cooking, whisk the oil and vinegar together in a
large bowl. Season to taste with salt, and set aside.

When the potatoes are cool enough to handle without burning your
fingers, cut them into 1 inch cubes. Toss them in the oil and
vinegar so they are coated well, and set them aside to cool to room
temperature, tossing occasionally. In a small bowl, whisk together
the sour cream, yogurt, and horseradish. Mince the dill and add it
to the sour cream mixture, mixing well.

When the potatoes have cooled to room temperature, add the celery
and toss to combine. Then add the sour cream mixture, and toss
again. Halve, pit, and peel the avocados. Cut them into 1-inch
cubes, and place them in a small bowl with the lime juice. Toss so
that the cubes are moistened with the juice. Then add the avocados,
with all of the lime juice, to the potatoes, and toss gently until
they are well distributed. Add pepper and additional salt by taste,
and either serve immediately or chill for 30 minutes and then serve.


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