Creamy Southwestern Potato Salad


Whisk together to blend:
1/2 cup Buttermilk
1/4 cup Mayonnaise
1 Tablespoon Lime juice
1 1/2 teaspoons ground Cumin
1/4 teaspoon Cayenne pepper
2 pounds Potatoes, cut into 1/2 inch cubes

Cook potatoes in a large pot of boiling salted water until tender, drain and put in a large bowl.

ADD to Potatoes:

1 cup cooked Corn Kernels
1/2 cup chopped Sweet Onion
2 Plum Tomatoes, seeded and diced
1-14 ounce can Hearts of Palm
1/2 cup chopped fresh 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:

1 Avocado, pitted, peeled and chopped

Serve 6 – 8