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2 lbs yukon gold potatoes, cut into 3/4 inch chunks
1-2 Tbsp cilantro
1 clove of garlic, peeled
1 ripe avocado
1 Tbsp extra-virgin olive oil
juice of 1/2 lime
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 small Roma tomato, seeded and chopped
1/4 small red onion, finely diced
1/4 English cucumber, finely diced
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1st Keep
 hocansonca
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