Recipe information
Yield
6 to 8 Servings
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
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Preparation
Step 1
Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
Step 2
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
Step 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. DO AHEAD Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
Step 4
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.