Creamy Southwestern Potato Salad
1/2 cup buttermilk
1/4 cup mayonnaise
1 tblsp fresh lime juice
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 lbs fingerling potatoes
1 cup cooked corn kernels
1/2 cup chopped sweet onion
2 plum tomatoes diced (seeded or not)
1/2 cup fresh cilantro or to liking
1 avocado, peeled and chopped
Whisk buttermilk, mayo, lime juice, cumin, and cayenne in medium bowl to blend.
Cook potatoes in large pot of boiling salted water until tender. Drain and cool.
Cut potatoes into 1/2 inch cubes. Place potatoes in large bowl and add corn, onion, tomatoes and cilantro. Drizzle dressing over potato mixture, toss to coat. Season to liking with salt. Gently stir in avocado and serve.
Note: If making ahead of time, do not add avocado until ready to serve.