Chunky Potato and Avocado Salad

Add to my passover recipe box

6 pounds small red potatoes
1 cup mayonnaise
½ cup nondairy creamer
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon dill
2 avocadoes

Place potatoes in a large pot with water to cover. Bring to a boil, reduce heat and simmer for about ½ hour, until potatoes are tender. Drain and cool slightly. Cut potatoes in half. In a large bowl, whisk together the mayonnaise, nondairy creamer, vinegar, salt, sugar, pepper and dill. Gently toss with potatoes, cover and refrigerate – at least 4 hours or overnight. Before serving, peel avocadoes and cut into chunks. Toss gently with potatoes.