Greek Idaho Potato Salad

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

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.

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.

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 4 serving plates and sprinkle the feta over.

Servings: 4
Source: Idaho Potato Commission