Creamy Southwest Potato Salad

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  • 2 pounds small potatoes
  • 1 cup fresh corn kernels (or frozen corn, thawed)
  • 1/2 cup chopped sweet onion
  • 1 (16 ounces) can artichoke hearts, quartered
  • 2 plum tomatoes, diced
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, diced
  • Dressing:
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder


Whisk together dressing ingredients in a small bowl and set aside.
Cook potatoes in a large pot of boiling salted water until tender, about 20 minutes.
Drain and cool.
Cut into 1-inch cubes.
Place in a large bowl and add corn, onion, artichokes, tomatoes and cilantro.
Drizzle with dressing and toss to coat.
Season to taste with salt and pepper.
Gently stir in avocado and serve.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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