Creamy Potato Salad with Avocado

Boil the potatoes in their skins in salted water for approx. 22–25 minutes until cooked through. Then drain and let them cool completely (ideally prepare 12 hours in advance).

Peel the cooled potatoes, halve them, and cut into slices approx. 1 cm wide.

Peel and pit the avocados. Finely dice the red onion and finely chop the parsley.