Creamy Southwestern Potato Salad

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice, more if needed
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne, more if needed
• 2 lbs small -skinned potatoes (such as rose)
• 1 cup corn kernel, cooked (from a middle sized ear)
• 1/2 cup sweet onion, chopped (such as maui, or vidalia)
• 1 (14 ounce) can hearts of palm, drained, each cut crosswise into 1/3-inch-thick rounds
• 2 plum tomatoes, seeded, diced (about 1 1/4 cups)
• 1/2 cup fresh cilantro, chopped
• 1 avocado, pitted. peeled, chopped

Recipe

• 1 whisk buttermilk, mayonnaise, limd juice, cumin and cayenne in medium bowl to blend.
• 2 cook potatoes in large pot of boiling salted water until tender, about 20 minutes. drain; cool.
• 3 cut potatoes into 1/2-inch cubes. place potatoes in a large bowl; add corn, onion, heartw of palm, tomatoes, and cilantro. drizzle dressing over potato mixture; toss to coat. season generously with salt.
• 4 (note: can be made 4 hours ahead.).
• 5 gently stir in avocado and serve.