Ingredients:

3 lbs Yukon Gold potatoes, unpeeled
6 green onions, chopped
1 10-oz pkg frozen corn, defrosted and drained
2 red bell peppers, chopped
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
5 Tbsp Urban Accents Mesa Rosa Chipotle
1/3 cup fresh cilantro, chopped
2 ripe avocados
1 Tbsp fresh lime juice

Directions:

Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 min.  Drain and rinse under cold water; cool.  Cut potatoes into 1/3- to 1/2-inch thick slices and transfer to large bowl; add green onions, corn and red pepper.  In small bowl, whisk together vinegar, olive oil, Mesa Rosa and cilantro.  Pour dressing over potato mixture and toss gently.  Cube avocados and toss with lime juice; fold into potato mixture.  Salt and pepper to taste.  Cover and chill at least 2 hours so flavors can meld.