Southwestern Potato Salad
Recipe: #26606
July 24, 2017
Categories: Salads, Potato Salad, Side Dishes, Potatoes, Southwest, July 4th, Labor Day, Picnic, Potluck Gluten-Free, Vegetarian, Fresh Tomatoes, Herbs, Spicy, Kosher Dairy, more
"Recipe source: Bon Appetit (July 2005)"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (391 g)
- Calories 581.2
- Total Fat - 27.4 g
- Saturated Fat - 11.6 g
- Cholesterol - 4.8 mg
- Sodium - 699.9 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 14.3 g
- Sugars - 5.6 g
- Protein - 11.4 g
- Calcium - 78.9 mg
- Iron - 3.1 mg
- Vitamin C - 29.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium bowl whisk dressing ingredients together (buttermilk - cayenne) and set aside.
Step 2
In a large pot of boiling salted water cook potatoes until tender (20 minutes); drain and let cool.
Step 3
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.
Tips
No special items needed.
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