Veracruz Potato Salad

1 1/2 lbs Yukon gold potatoes
1 - small red onion, minced
1 - red bell pepper, seeded and chopped
1 - ripe tomato, chopped
1 - hot green chile, seeded and minced
1 T capers
1/4 C fresh cilantro, chopped
3 T olive oil
2 T fresh lime juice
1/4 t dried oregano
0 - salt to taste
1 - ripe avocado

Cook the potatoes in a pot of boiling salted water until just tender, about 30 minutes. Drain and allow to cool slightly, then cut into one inch chunks and place in a large bowl. Add the onion, bell pepper, tomato, chile, capers, and cilantro.

In a small bowl, combine the oil, lime juice, oregano, and salt to taste. mix well. Pour the dressing over the salad and toss gently to combine. When ready to serve, peel, pit, and dice the avocado and add to the salad.

From Vegan Fire and Spice