Boil the peeled and chopped potatoes in a large pot of salted water until fork-tender, about 10-15 minutes.

Drain the potatoes and let them cool to room temperature.

In a large mixing bowl, combine the cooled boiled potatoes with the diced red peppers, diced celery, and minced onion.

Set aside.

In a separate small bowl, whisk together the apple cider vinegar, Bragg Liquid Aminos, mustard, mashed avocado, and Italian seasoning until well combined.

Pour the avocado dressing over the potato mixture in the large mixing bowl.

Gently toss all the ingredients together until the potatoes and vegetables are evenly coated with the creamy avocado dressing.

Season the potato salad with salt and pepper to taste, adjusting seasoning as needed.

Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Serve the chilled creamy avocado potato salad as a delicious and nutritious side dish at your next picnic or gathering.