One of my favorite recipes from my friend Debi Shawcross’s cookbook, Friends at the Table: The Ultimate Supper Club Book, is this Southwestern Potato Salad. I love the buttermilk dressing, the musky flavor of cumin, and the fresh cuts of hearts of palm.
14ouncecan hearts of palm, drained, cut into 1/3-inch rounds
1 1/4cupschopped grape tomatoes
1poblano pepperroasted, seeded, peeled and chopped
1/2cupchopped fresh cilantro
1avocadopeeled and chopped
Make the dressing
In a medium bowl whisk the buttermilk, mayonnaise, lime juice, cumin, coriander, and cayenne until well blended.
Make the salad
In a large pot of boiling salted water cook the potatoes until tender, about 20 minutes. Drain and cool. Cut the potatoes into 1/2-inch cubes. Place potatoes in a large bowl. Ad the corn, onion, hearts of palm, tomatoes, poblano pepper, and cilantro. Drizzle dressing over the potato mixture and toss to coat. Season generously with salt. Gently stir in avocado and serve.
Elements of this dish can be prepared in advance. Make the dressing up to one day prior. The vegetables can be combined the morning of the gathering, and dressed an hour before serving.Recipe reprinted with permission from Friends at the Table: The Ultimate Supper Club Book by Debi Shawcross (Franklin Green Publishing, 2011).