Steps

1. Remove any eyes from the 2 potatoes.
   🕒 01:54
2. Wrap the 2 potatoes in plastic wrap, place on a microwave-safe dish, and heat until tender in the microwave.
   🕒 02:20
3. Thinly slice the 1/4 onion, soak in water to remove its pungent flavor, then squeeze out the water thoroughly.
   🕒 02:36
4. Make a cut along the pit of the 1 Mexican avocado (for potato salad), twist to open.
   🕒 02:59
5. Remove the pit from the avocado, cut in half, and peel.
   🕒 03:24
6. Peel the cooked potatoes, place in a bowl, and lightly mash.
   🕒 04:23
7. Add 1 tsp sugar, 1-2 tbsp vinegar, and 2 tbsp olive oil to the mashed potatoes and mix.
   🕒 04:30
8. Add the avocado and mash while mixing. [The key here!] Adjust to your preference whether to make it a paste or leave some texture.
   🕒 05:09
9. Add the squeezed onion and mix.
   🕒 05:50
10. Add whole grain mustard (to taste) and mix as desired.
    🕒 06:01
11. Plate the salad, sprinkle with coarsely ground black pepper (to taste), and drizzle with olive oil (to taste) if desired.
    🕒 06:27
12. Make a cut along the pit of the 1 Mexican avocado (for marinade), twist to open.
    🕒 07:16
13. Remove the pit from the avocado, peel, and cut into bite-sized cubes.
    🕒 07:33
14. Cut the cherry tomato into bite-sized pieces, smaller than the avocado.
    🕒 08:12
15. Arrange the cut avocado and tomato colorfully on a plate.
    🕒 08:35
16. Heat 2-3 tbsp olive oil and 1 clove minced garlic in a frying pan over low heat until golden brown, then turn off the heat. [The key here!] Cook the garlic slowly over low heat until it turns golden to prevent burning.
    🕒 08:39
17. Add 1 tbsp soy sauce to the golden garlic oil and mix.
    🕒 09:10
18. Pour the hot garlic soy sauce over the arranged avocado and tomato.
    🕒 09:31
19. Sprinkle with coarsely ground black pepper (to taste).
    🕒 09:34
20. Serve with tortilla chips (to taste) as desired.
    🕒 10:31