Creamy Southwestern Potato Salad

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Title: Creamy Southwestern Potato Salad
Categories: salads/dressings
Yield: 8 servings

1/2 c buttermilk
1/4 c mayonnaise
1 tb fresh lime juice
1 1/2 ts ground cumin
1/4 ts cayenne pepper
2 lb small white-skinned potatoes
= (such as White Rose)
1 c cooked corn kernels
= (from 1 medium ear)
1/2 c chopped sweet onion
= (such as Vidalia or Maui)
1 cn hearts of palm - (14 oz);
-drained, each
cut crosswise into 1/3"-thk
-rounds
2 plum tomatoes; seeded, and
diced - (abt 1 1/4 cups)
1/2 c chopped fresh cilantro
1 avocado; pitted, peeled,
and chopped

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.

This recipe yields 6 to 8 servings.

Comments: A bold medley of cumin, cayenne, corn, and cilantro ups the
flavor here. Great with grilled-fish tacos, steak fajitas, or
chipotle-rubbed chicken.

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.

Source:
"Bon Appétit, July 2005"
S(Formatted for MC8):
"04-05-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 10g Fat (78.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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