Veggie Confetti Potato Salad

8 medium Idaho potatoes

4 hard boiled eggs, cooled and peeled

1½

cups mayonnaise

1 teaspoon Greek seasoning

1 clove garlic, minced

½

medium onion

2 medium stalks celery ribs, diced

½

medium green bell pepper, diced

½

medium red bell pepper, diced

¼

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.