Also makes a great side dish for a night at home, with leftovers for the next day’s lunch.

One of the beautiful things about New York City in the summer is that the abundant sunshine drives people out of the tiny, winter hovels they call home and forces them to interact with the outside world. Hence, the plethora of outdoor concerts and events, to say nothing of the potluck, picnic and barbecue invitations that begin to pop up in one’s inbox.

But what exactly to contribute to these events can be a sticky problem. Beer is almost always welcome, but what if you need something edible in concert with the potable? Forget about baking whatever you took to those holiday parties months ago; turning the dial on the oven is a dangerous proposition that could result in instant HIC (Heat-Induced Coma). Salad is often a good idea, but no one like the sight of something brown and wilted giving up the ghost in the middle of the table. I think that’s how potato salad became a potluck staple, but I tire of both the mayonnaise-y and vinegary varieties pretty rapidly. Here’s a variation that has a refreshing citrus kick but is still hearty enough to carry you through the most taxing games of cornhole.

Spicy Southwestern Potato Salad

Dressing:

• ¼ cup olive oil
• Juice of one lime
• 2 tablespoons of your favorite hot sauce
• Salt and pepper to taste

Salad:

• 5 or 6 large red-skinned potatoes
• 1 small container of cherry tomatoes
• ½ cup of corn kernels (fresh or canned)
• ½ of a red onion
• 1 small bunch of cilantro
• 2 tablespoons cumin
• 1 avocado
• ½ lime

Combine the four ingredients of the dressing and set aside. Cut the potatoes into bite-sized pieces and cook them in boiling salted water until they are tender (but not falling apart). Drain the potatoes and allow them to cool as you wash and chop the tomatoes, corn and cilantro. Combine with potatoes in a large bowl and sprinkle with the cumin. Stir while gradually adding the dressing. Cover and chill for at least a couple hours.

Before serving (or leaving for the potluck), chop the avocado in small pieces, add it to the bowl, and squeeze another half of a lime on top of it to prevent browning. Give the whole salad one more gentle stir to combine the avocado into the mix, and you’re good to go. Serves about 6 to 8, so double this if it’s a giant shindig you’re attending.

Have your own bangin’ potluck recipe that you’re dying to share? Send it to submissions@pitchknives.com.