Bring a large pot of water to a boil.

Fit the pot with a steamer attachment.

Steam the red potatoes (cut into 1-inch pieces) for about 10 minutes, or until fork-tender. Alternatively, boil until fork-tender.

Remove the potatoes from heat and allow them to cool for 10 minutes.

Place the potatoes in a large mixing bowl, cover, and transfer to the fridge.

Allow the potatoes to cool completely.

Cut the avocados in half and remove the pits.

Scoop the flesh into a medium-sized mixing bowl.

Mash the avocado with a fork until relatively smooth.

Add the Dijon mustard, lemon juice, salt, and black pepper to the mashed avocado.

Mash thoroughly until the avocado mixture is well combined.

Remove the potatoes from the fridge.

Add the chopped dill and chopped green onions to the bowl with the potatoes.

Fold the avocado mixture into the potatoes until everything is fully incorporated.

Season to taste with salt and pepper.

Serve chilled.