Mexican potato salad

Ingredients:

• 500 grams of waxy potatoes
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• 2 spring onions, finely chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• Handful of fresh coriander, finely chopped
• Juice of 2 limes
• 100 grams of sour cream or crème fraîche
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

Preparation:

1. Step 1: Boil the potatoes in salted water until cooked but still firm. Drain and let cool.
2. Step 2: Cut the cooled potatoes into cubes and place them in a large bowl.
3. Step 3: Add the avocado, red pepper, spring onions, jalapeño and cilantro to the bowl.
4. Step 4: In a separate bowl, combine the lime juice, sour cream, salt, pepper, cumin, and smoked paprika. Mix well.
5. Step 5: Pour the dressing over the potato salad and gently toss until well combined.
6. Step 6: Taste and adjust seasoning as needed. Let salad sit in refrigerator for at least an hour to let flavors mingle.