Guacamole Potato Salad

1. Fill a large pot 2/3 full with water. Add potatoes. Bring to a boil and simmer until fork tender, about 25 minutes. Drain water and let potatoes cool.

2. Meanwhile make the sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt into a food processor or blender. Process until no chunks remain. Pour into a medium bowl and stir in green chilies and Greek yogurt.

3. Once cool, slice potatoes into quarters or your preferred size. Place them in a large bowl. Stir in sauce, until it covers the potatoes evenly. Cover bowl with plastic wrap (so that the plastic wrap is flush with salad), and a lid, to reduce oxidation and refrigerate at least 1 hour before serving.

4. Garnish with extra cilantro. Enjoy!