Cut red potatoes into halves (or quarters) and place the potato pieces in a pot. Sprinkle a bit of sea salt over the cut potato, then add room temperature water until the water level barely covers the red potato. Bring the pot a slow boil and allow the potatoes to cook for about 15 minutes, or until you can easily pierce the potato with a fork. Drain the water then add the potatoes to a large bowl to cool (to room temperature).
In a separate bowl, mash the ripe avocado with a fork or potato masher. Then add in the remaining ingredients to the bowl and mix together with a fork. Season to taste with sea salt & pepper.
Add the avocado mixture to the potatoes and mix together using a spatula. Season to taste.
Garnish with cilantro, red onion and red pepper if desired.
Enjoy immediately, or place in the fridge for at least 1 hour before enjoying (recommended).