Ingredients

　　3/4 pound small red potatoes (about 6)

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　1 teaspoon finely grated fresh lemon zest

　　3 tablespoons minced fresh chives

　　1 firm-ripe California avocado

　　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.