Potato salad with avocado

First, boil the potatoes in their skins at least 12 hours in advance: Put them in water, salt, bring the water to a boil, and cook the potatoes for 22–25 minutes over medium heat. Once the potatoes are cooked, drain them and let them cool.

Peel the avocados, finely chop the red onion, and finely chop the parsley.

Once the potatoes are cool, peel them, cut them in half, and then slice these halves into 1 cm thick pieces.