Greek Idaho® Potato Salad | Idaho Potato Commission

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