Put the potatoes in a saucepan with enough water to cover, add salt and bring to a boil. Lower to a simmer and cook, covered, until tender, 15 to 20 minutes. Drain and let cool to room temperature, then cut in half lengthwise.
Press the potatoes, eggs, avocados and cheese through a cooling rack cut-side down, leaving the skins behind. Toss with your favorite vinaigrette/dressing and season with salt and pepper.
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