Creamy Southwestern Potato Salad

• 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

1. Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
2. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
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.

buttermilk, mayonnaise, lime juice, ground cumin, cayenne pepper, potatoes, corn kernels, sweet onion, hearts of palm, tomatoes, fresh cilantro, avocado

Taken from www.epicurious.com/recipes/food/views/creamy-southwestern-potato-salad-232370 (may not work)