In a small bowl whisk together white wine, olive oil, salt, and pepper.

Place potatoes in medium saucepan, covered by one inch with salted, cold water, and bring to a boil. Lower heat to medium-low and cook for 15-25 minutes, until tender when pierced with knife. Remove from water. Peel and cut potatoes into 3/4 inch dice and place into a medium bowl.

Pour wine mixture (whisked one more time) over potato chunks. Toss potatoes with wine mixture gently and add green onions. Allow mixture to cool to room temperature.

Mix mayonnaise and yogurt together in small bowl. Add chopped jalapenos and lime juice. Fold mayonnaise mixture into potatoes until well-incorporated. (You might just use 2/3 of the dressing to begin with and gauge if you need all of the dressing or not. Refrigerate leftovers to add later or use otherwise.)

Cover and refrigerate potato mixture until 15 minutes before serving.

Allow potato mixture to come to room temperature for 15 minutes. Dice 3/4 of the avocado and slice the remaining 1/4 for garnish. Hold back 10 tomato halves for garnish as well.

Right before serving, carefully mix in avocado chunks, tomato halves, and 2 tablespoons of cilantro to potato salad.

Taste for seasonings, adding more held-back dressing, salt, pepper, or lime juice, if needed.

Garnish salad with avocado slices, tomato halves, and 2 teaspoons cilantro.