Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook until the potatoes are fork tender, about 25-30 minutes. Drain the tender potatoes and let cool until you are able the handle them.

While the potatoes cook, heat dry grill pan on medium-high heat. Combine the corn, onion and cumin in a medium bowl and add into the pre-heated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.

Once the potatoes are cool, peel away the skin and chop them into 1/2 inch - 3/4 inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.

Add the charred corn & onion mixture, along with the minced red pepper, Go Avo Avocado Spread, cilantro, salt and pepper into the bowl and toss until creamy and evenly coated.

Cover and refrigerate for at least 1 hour before serving.

DEVOUR