July 24, 2017
Fresh Tomatoes, Salads, Potato Salad,
Side Dishes, Dairy, Vegetables, Potatoes , Southwest, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Herbs, Spicy, Kosher Dairy more
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"Recipe source: Bon Appetit (July 2005)"
In a medium bowl whisk dressing ingredients together (buttermilk - cayenne) and set aside.
In a large pot of boiling salted water cook potatoes until tender (20 minutes); drain and let cool.
Cut potatoes into 1/2 inch cubes and place in a large bowl; add corn, onion, hearts of palm, tomatoes and cilantro. Drizzle dressing over potato mixture and toss. Season with salt. Stir in avocado.
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