A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.
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.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
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. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
