2 ripe avocadoes, diced
Juice of 1 to 2 limes, plus more if needed
1/4 cup finely diced red onion
1 clove garlic, smashed
1 plum tomato, seeds removed, finely diced
3 tablespoons fresh cilantro, finely chopped
2 teaspoons Asian chili paste (recommended: Sambal Oelek)
Kosher salt
Tortilla chips, for serving

Combine all ingredients. Taste for seasoning and adjust with additional salt and lime juice, if needed.
Serve with tortilla chips

Recipe form Anne Burell Food Network Chef

2 pounds red bliss potatoes
3 cloves garlic, smashed
2 tablespoons olive oil
6 slices bacon, cut into lardons
1 red onion, diced
3 ribs celery, diced
1/2 cup red wine vinegar
Kosher salt
1 1/2 cups homemade mayonnaise (recipe to follow)
1/2 cup Dijon mustard

Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.