Veggie Confetti Potato Salad
8 medium Idaho potatoes
4 hard boiled eggs, cooled and peeled
1 teaspoon Greek seasoning
1 clove garlic, minced
2 medium stalks celery ribs, diced
medium green bell pepper, diced
medium red bell pepper, diced
large orange bell pepper, diced
1 small yellow bell pepper, diced
1 medium avocado, diced
1 tablespoon cilantro, chopped
Puncture potatoes with a knife. Cook in microwave for 8 minutes on High. Turn over and cook 8 minutes more. Add additional time as needed until potatoes are slightly soft.
Once potatoes are cool to the touch, peel and dice into bite-size chunks and add to a large bowl. Slice the eggs into half moons; add to bowl with onion, celery, peppers, avocado and cilantro.
In a small bowl mix mayonnaise, Greek seasoning and garlic; fold into potato mixture until well combined. Chill at least 1 hour before serving.
Serves eight to 10.