Southwestern Potato Salad
Posted
Sun, 06/12/05
The summer barbeque issue of Bon Appétit Magazine is out and about, full of wonderful recipes, ideas and tips.
I have my own recipe for potato salad, but the following dish in the current magazine caught my eye. I know it's not "barbeque," but it would make a good side for the great outdoors.
Creamy Southwestern Potato Salad
1/2 C buttermilk
Whisk buttermilk, mayonnaise, lime juice, cumin and cayenne in a medium bowl to blend. Cook the potatoes in a large pot of boiling salted water until tender, about twenty minutes. Drain and allow potatoes to cool. Cut potatoes into 1/2" cubes. Place potatoes in a large bowl; add the corn kernels, onion, hearts of palm, tomatoes and cilantro. Drizzle buttermilk dressing over potato mixture; toss to coat. Season generously with salt. (Recipe can be made up to four hours ahead; cover and refrigerate). Gently stir in avocado and serve.
I can't see potato salad without celery and hard-cooked eggs, but I think the recipe is worth a try.
*Note: "Hearts of Palm" is defined by the Food Network as "the edible inner portion of the stem of the cabbage palm tree, which grows in many tropical climates and is Florida's official state tree. Hearts of palm are slender, ivory-colored, delicately flavored and expensive. They resemble white asparagus, sans tips. Their texture is firm and smooth and the flavor is reminiscent of an artichoke. Each stalk is about four inches long and can range in diameter from pencil-thin to 1 to 1-1/2 inches. Canned hearts of palm are packed in water, and can be found in gourmet markets and many large supermarkets. Once opened, they should be transferred to a non-metal container with an airtight cover. They can be refrigerated in their own liquid for up to a week. Hearts of palm can be used in salads and in main dishes, or deep-fried."
Tags: Avocados;
Food Magazines;
Potatoes
Send
Comment >
