Wash potatoes, then place potatoes in a large pot and cover with water by an inch, cook until tender.

Drain potatoes, and place potatoes into a container with a cover and refrigerate overnight.

The moisture in the container will make the skin on the potatoes easy to peel once the potatoes are cold.

Peel and cut the potatoes into 1-inch pieces and place them in a large bowl.

Place avocado, lime juice, onion, cumin, dry mustard, celery salt and salt into a small bowl and mix until creamy.

Add avocado mixture to potatoes and stir in cilantro.