Creamy Southwestern Potato Salad

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!

• Ready In: 45 mins
• Serves: 6-8

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.