Courtesy of Idaho Potato Commission
8Servings•15 Min.Prep Time•14 Min.Cook Time•
原料：
- 4 medium Idaho® Potatoes, peeled and cut into 1/2-in. chunks
- 8 oz. green beans, stem ends trimmed, cut into 1-in. lengths
- 3/4 c. buttermilk
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
- 1 c. cherry tomatoes, halved
- 1 medium red onion, halved and thinly sliced
- 1/4 c. snipped fresh dill
- 4 oz. feta cheese, crumbled
说明：
- In a large pot of boiling salted water, cook potatoes about 12 min., until crisp-tender. Add green beans and cook 2 min. 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 serving plates and sprinkle the feta over.
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 331 |
| Total Fat | 14g |
| Cholesterol | 30mg |
| Total Carbs | 43g |
| Protein | 11g |
| Sodium | 644mg |