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Greek Idaho® Potato Salad



  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.

Yield: 8 servings

Estimated Nutritional Analysis per Serving: 331 calories, 14 g fat, 30 mg cholesterol, 644 mg sodium, 11 g protein, 43 g carbohydrates

Recipe and photo credit: Idaho Potato Commission.


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