Creamy and satisfying: tender potatoes, hard-boiled eggs, and sweet corn in every bite. The avocado goes in at the end so it stays buttery and chunky, not mashed. Everything is held together with mayonnaise, plus a touch of yogurt if you want it lighter. Cold, simple, and honest. Keep it orderly and chilled: that is where the magic is.
Cut the white potatoes into medium cubes and place them in a pot with part of the water and half the salt. Cook for 12 to 15 minutes, until tender but not falling apart; drain and let them cool fully.
In another pot, cook the eggs with the remaining water for 10 minutes, until hard-boiled. Cool, peel, and cut them into large pieces so they stay noticeable in the salad.
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Mix the mayonnaise with the plain yogurt, lemon juice, the remaining salt, and black pepper. It should be creamy, lightly tangy, and seasoned enough to dress the potatoes without burying them.
Once the potatoes, eggs, and corn are cold, fold them into the dressing with gentle movements. Chill for 15 minutes, until the salad firms up and feels properly cold.
Cut the avocado into cubes and add it at the end. Fold just enough to distribute it without crushing it; serve cold, with visible chunks and a creamy but not pasty texture.
