---------- Recipe via Meal-Master (tm) v8.02
  Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
       Yield: 1 salad
       2 lb New potatoes; scrubbed
     1/4 c  Olive oil
   1 1/2 tb Red wine vinegar
     1/2 c  Sour cream
     1/2 c  Plain yogurt
       2 tb Prepared horseradish
     1/4 c  Fresh dill sprigs
            -- loosely packed
            -- thick stems removed
       3    Celery ribs; strings removed
            -- cut in 1/4 crescents
            -- (1 cup)
       2 md Avocados* or 1 lg. avocado
       1 tb Lime juice; freshly squeezed
            Freshly ground black pepper
   *Choose avocados that are firm, with just a slight
   give.  If the avocado is soft enough to hold an
   indentation, it’s overripe and won't have the rich
   nutty flavor that you want for this salad.
   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 until they are cooked
   through, about 20 minutes.  Remove the potatoes from
   the heat and allow them to cool slightly.
   While potatoes are cooking, whisk oil and vinegar
   together in a large bowl.  Season to taste with salt;
   set aside.  When potatoes are cool enough 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 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, stirring well.
   When potatoes have cooled to room temperature, add
   celery and toss to combine.  Then add the sour cream
   mixture; toss again.
   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 the avocados, with all of the lime juice, to the
   potatoes; toss gently until they are well distributed
   and coated with the dressing. Add pepper and
   additional salt to taste, and either serve immediately
   or chill for 30 minutes and then serve.
   While Loomis says that this salad does not keep well
   and shouldn't be counted on for leftovers, she says
   that it’s one of the most popular potato salads she’s
   ever made.
   Yield: 6 to 8 servings.
   From _Farm House Cookbook_ by Susan Herrmann Loomis.
   New York: Workman Publishing Company, Inc., 1991.  Pp.
   267-268.  ISBN 0-89480-772-2. Electronic format by
   Cathy Harned.