Beef and Potato Salad with Smoky Chipotle

12 ounces stewing beef, cut into 1 inch cubes2 cloves garlic, choppedKosher salt, to taste3 medium boiling potatoes, peeled and cut into 1/2-inch pieces3 tablespoons cider vinegar2-3 canned chipotle chilies in adobo, stemmed, seeded and thinly sliced1 small red onion, cut into 1/4-inch dice3 tablespoons olive oil1 medium avocado, peeled, pitted and cut into 1/4-inch diceIn a medium saucepan over high, bring 1 quart of water to a boil. Add the beef, garlic and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium-low. Skim off any foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is tender enough to fall apart. With a slotted spoon, remove the meat to a plate to cool, reserving the liquid in the pan.Add the potatoes to the pan, if necessary adding additional water to ensure the potatoes are covered. Simmer over medium heat until tender, about 15 minutes. With a slotted spoon, scoop the potatoes into a medium bowl and sprinkle with the vinegar.Break up the meat and stir it into the potatoes, along with the chipotles, onion and olive oil. Allow it to cool completely.Season with salt. Cover and refrigerate until about 1 hour before serving.Just before serving, stir in the avocado.Serves eight.@Recipe nutrition:Nutrition values per serving: 209 calories, 13 g fat (3 g saturated), 14 g carbohydrate, 3 g fiber, 11 g protein, 27 mg cholesterol, 130 mg sodium."Fiesta at Rick's" by Rick Bayless (2010 Norton $35)