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
Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
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.
