Salad and Salad Dressing Recipes

Greek Idaho® Potato Salad

Yield: 8 servings

Ingredients

• 4 medium Idaho Potatoes, peeled and cut into 1/2 inch chunks
• 8 ounces green beans, stem ends trimmed, cut into 1 inch lengths
• 3/4 cup buttermilk
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 1 cup cherry tomatoes, halved
• 1 medium red onion, halved and thinly sliced
• 1/4 cup snipped fresh dill
• 4 ounces feta cheese, crumbled

Instructions

1. In a large pot of boiling salted water, cook potatoes about 12 minutes, until crisp-tender.
2. Add green beans and cook 2 minutes longer.
3. Drain well.
4. Meanwhile, in a large bowl, whisk together the buttermilk, olive oil, lemon zest, lemon juice and salt.
5. Add potatoes and green beans and toss gently to coat.
6. Add cucumber, tomatoes, red onion and dill; tossing gently.
7. Cool to room temperature.
8. Serve at room temperature or cover and refrigerate until serving time.
9. At serving time, spoon onto 4 serving plates and sprinkle the feta over.

Nutrition

Per serving: 331 calories, 14g fat, 30mg cholesterol, 644mg sodium, 11g protein, 43g carbohydrates

Attribution

Recipe and photo used with permission from: Idaho Potato Commission