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Greek Potato Salad with Dried Tomatoes

Recipe Link: source: www.potatohelp.com

List of Ingredients





1 lb. (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) sun-dried tomatoes, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
LEMON DRESSING:
1/4 cup olive oil
1/4 cup water
2 1/2 tbsp. lemon juice
1 large clove garlic, pressed
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper



Recipe



In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches of
boiling water until tender, about 12 minutes; drain and set aside.

Meanwhile, in small bowl, cover sun-dried tomatoes with boiling water; set aside for 10 minutes to soften. Drain the tomatoes and pat them dry with paper towel.

In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers. Pour the dressing and toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top and serve.

Makes 6 servings.