Creamy Southwestern Potato Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a perfect potato salad to go with things like grilled fish tacos, steak fajitos, or maybe cumin-rubbed chicken. The lime juice plays a perfect role in the recipe, as does the cilantro with the buttermilk rounding everything out. This is a keeper! Ingredients:
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 white-skinned potatoes (such as white 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 |
Directions:
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.
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