Creamy Southwestern Potato Salad

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. 1

   Whisk buttermilk, mayonnaise, limd juice, cumin and cayenne in medium bowl to blend.

2. 2

   Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.

3. 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. 4

   (Note: can be made 4 hours ahead.).

5. 5

   Gently stir in avocado and serve.