4th of July

Friends in the ward invited us over for a 4th of July BBQ.  We had a really nice time chatting and lighting sparklers together.  We walked over to a park and played wiffle ball.  I was surprised I actually hit the ball seeing as it's been probably 15 years since I held a bat.  I made an avocado potato salad that was yummy.  Here's the recipe from the Food Network website, it makes way more than 4 servings though.

Cilantro-Avocado Potato Salad Recipe courtesy Emeril Lagasse, 2005

2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained  1/3 cup finely minced red onions  1 tablespoon minced garlic  Kosher salt and freshly ground black pepper  3 tablespoons extra-virgin olive oil  4 firm-ripe avocados, peeled, pitted, and diced  2 tablespoons fresh lime juice  1 tablespoon minced jalapeno  1 (1-ounce) package cilantro, leaves picked and finely chopped Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate for 1 hour before serving.

Recipe Summary
Difficulty: Easy 
Prep Time: 20 minutes 
Inactive Prep Time: 1 hour 
Cook Time: 5 minutes 
Yield: 4 servings