creamy-southwestern-potato-salad-232370.json

{
    "directions": [
        "Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.",
        "Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Potato",
        "Tomato",
        "Vegetable",
        "Side",
        "Avocado",
        "Corn",
        "Summer",
        "Chill",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Creamy Southwestern Potato Salad",
    "url": "http://www.epicurious.com/recipes/food/views/creamy-southwestern-potato-salad-232370"
}