Boil baby potatoes in salted water until fork-tender, about 12-15 minutes. Drain and cool for 10 minutes.

While cooling, chop the avocados into bite-sized pieces and finely dice the red onion. Chop the cilantro.

In a large bowl, combine the cooled potatoes with avocado, red onion, and cilantro.

Drizzle with olive oil and lemon juice; season with salt and pepper.

Gently toss to combine without mashing the avocado.

Serve immediately or chill briefly before serving.