Fresh Field Potatoes with a Wasabe Avocado Dressing

I used to live in the gorgeous Connecticut River Valley, right next to a potato farm.  The farmer would harvest his potatoes, leaving the tiny little ones behind.  Who could bother?  Hungry college students that we were, and resourceful at that, we would scavenge the field with flashlights at night, and collect bags of 1-inch fresh field potatoes.  This was - ahem - a few years ago, shall we say; long before the gourmets of the world taught the farmer that these tiny little jewels are so much more sweet and tender than their fat bland elders.  Today, I am sure that farmer has a different, more lucrative harvesting policy, perhaps borrowed from recent educational policy - leave no potato behind.
1 lb tiny fresh potatoes - max - 1-inch diameter
1 avocado, diced
juice of 1 lime
palmful fresh cilantro leaves, minced

Dressing:
2 Tbsp mayonaise
1 Tbsp Greek Yogurt
2 tsp dried wasabe powder, or 1 tsp prepared wasabe paste, or 1Tbsp prepared horseradish
2 Tbsp finely diced red onion
1 clove garlic, pushed through a press
1 tsp whole grain mustard

Cover the potatoes in a medium pot with cold water.  Bring to a  gentle boil, salt generously, and cook until the potatoes are just tender to the tip of a knife. Drain well, and leave uncovered to cool down.

Meanwhile gently fold the avocado with the lime.  Whisk together the sauce ingredients.  When the potatoes are still warm, but not far from room temperature, toss together with the dressing.  Then fold the avocado and cilantro together with the potatoes.  Serve warm or at room temperature.

Serves four as a side dish.

Cook's Note:  There is no correct answer for this recipe - use as much wasabe as you like flying up your nose!  Taste as you go along and adjust accordingly.