Greek Idaho® Potato Salad

2003
Greek Idaho® Potato Salad Download Hi-Res Image »
Photo courtesy of Tonya Vokral (photo contest winner)
Yield: 8 servings
Calories: 170


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Nutrition Facts
 
Makes: 8 servings
Serving Size 222g
 
Amount per serving
Calories 170
Total Fat 7g
  Saturated Fat 3g
  Trans Fat 0g
Cholesterol 15mg
Sodium 330mg
Total Carbohydrate 24g
  Dietary Fiber 3g
  Sugars 4g
Protein 5g

Ingredients

  • 4 medium Idaho Potatoes, peeled and cut into ½-inch chunks
  • 8 ounces green beans, stem ends trimmed, cut into 1-inch lengths
  • ¾ cup buttermilk
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ 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
  • ¼ cup snipped fresh dill
  • 4 ounces feta cheese, crumbled

Directions

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