Preheat oven to 400 degrees F with the rack in the middle. Toss potatoes with olive oil, garlic salt and pepper. Place them on a baking tray in a single layer. Roast for about 25 minutes or until cooked through and a bit golden. Set the potatoes aside to cool; once cooled, cut each potato in half.
PICO DE GALLO:
In a large bowl, place the cooled potatoes with all of the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste and add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado and micro greens.