Bring water to a boil in a large pot. Add the potatoes and let them cook for 20-25 minutes or until tender when pierced with fork. Drain the potatoes and set aside to cool.Add beans to a pot and cook on low heat for 10 minutes.In large bowl add the greek yogurt, fiesta ranch packet, jalapeño peppers and lemon juice. Stir until well mixed and then add in the chopped bell peppers, black beans and cilantro.Slice the potatoes into bite size cube pieces (leaving the skin on). Place the potatoes into the bowl full of ingredients and stir to get the potatoes completely covered.
Cover with saran wrap and place in refrigerator for at least an hour before serving.