Creamy Southwestern Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken. Ingredients:
1/2 cup buttermilk |
1/4 cup mayonnaise |
1 tablespoon fresh lime juice |
1 1/2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
2 pounds small white-skinned potatoes (such as white rose) |
1 cup cooked corn kernels (from 1 medium ear) |
1/2 cup chopped sweet onion (such as vidalia or maui) |
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 chopped fresh cilantro |
1 avocado, pitted, peeled, chopped |
Directions:
1. Whisk buttermilk, mayonnaise, lime 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 large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
4. Test-kitchen tip: Pitting an avocado Cut an unpeeled avocado in half lengthwise. Grasp both sides and twist to open. Tap a large knife into the pit so it sticks, then twist the knife to loosen and remove the pit.
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