Lynn's Greek Potato Salad Dried Tomatoes Lemon Dressing
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 tbl lemon juice
1 lrg clove garlic, pressed
1 tbl chopped fresh oregano or 1 teaspoon dried oregano leaves
1 tsp salt
1/2 tsp pepper
Method :
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.