Greek Potato Salad With Dried Tomatoes

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Greek Potato Salad With Dried Tomatoes

 

3 medium potatoes, uniform in size, cut into 1/4-inch slices

1 cup dried tomato halves, halved with kitchen shears

 

Lemon Dressing:

1/4 cup olive oil

1/4 cup water

2 1/2 tbsps. lemon juice

1 large garlic clove, pressed

1 tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves

1 tsp. salt

1/2 tsp. pepper

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

 

In 2 quart saucepan over medium heat, cook potatoes, covered, in 2

inches boiling water until tender, about 12 minutes; drain and set

aside. Meanwhile, in small bowl, cover tomatoes with boiling water;

set aside 10 minutes while you prepare dressing. Thoroughly drain

tomatoes and pat dry with paper towels. Add potatoes, tomatoes and

cucumbers to bowl containing dressing; toss to coat. Mound potato

mixture on plate. Arrange onion, cheese and olives on top.

Lemon Dressing: In large bowl whisk together all dressing ingredients.

Makes 4 servings.