Avocado And Potato Salad With Horseradish

Directions

1. *Choose avocados which are hard, with just a slight give. If the avocado is soft sufficient to hold an indentation, it's overripe and will not have the rich nutty flavor which you want for this salad.
2. Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam till they are cooked through, about 20 min. Remove the potatoes from the heat and allow them to cold slightly.
3. While potatoes are cooking, whisk oil and vinegar together in a large bowl.
4. Season to taste with salt; set aside. When potatoes are cold sufficient to handle without burning your fingers, cut them in 1" cubes. Toss them in the oil and vinegar so they are coated well, and set them aside to cold to room temperature, tossing occasionally.
5. In a small bowl, whisk together the lowfat sour cream, yogurt and horseradish. Mince the dill and add in it to the lowfat sour cream mix, stirring well.
6. When potatoes have cooled to room temperature, add in celery and toss to combine. Then add in the lowfat sour cream mix; toss again.
7. Halve, pit and peel the avocados. Cut them into 1" cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add in the avocados, with all of the lime juice, to the potatoes; toss gently till they are well distributed and coated with the dressing. Add in pepper and additional salt to taste, and either serve immediately or possibly refrigeratefor 30 min and then serve.
8. While Loomis says which this salad does not keep well and should not be counted on for leftovers, she says which it's one of the most popular potato salads she's ever made.
9. Yield: 6 to 8 servings.