Name: Creamy Southwestern Potato Salad
Yield: Makes 6 to 8 servings
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

A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.

Test-kitchen tip: Pitting an avocado

Cut an unpeeled avocado in half lengthwise. Grasp both sides and twist to open. Tap a large knife into the pit so it sticks, then twist the knife to loosen and remove the pit.

Recipe notes

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