Mexican Potato Salad for Cookouts

Ingredients

• 1½ lb. Yukon gold or russet potatoes, peeled and quartered, held in cold water
• ½ Tbsp. salt
• 8 large radishes, each cut into 8 pieces
• 2 ribs celery, sliced thin
• 1 medium red onion, diced
• ½ cup cilantro, chopped
• ½ cup V&V SUPREMO® Brand Queso Enchilado Cheese, crumbled
• 15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
• 1 large clove garlic, minced
• 1 small avocado, peeled, pitted, chopped
• 4 Tbsp. vinegar from pickled jalapeños
• 6 green onions, chopped
• 1 Tbsp. apple cider vinegar
• salt to taste