Greek Potato Salad With Dried Tomatoes

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Greek Potato Salad With Dried Tomatoes

 

1 1/2 pounds potatoes, uniform in size, peeled and cut

into 1/4-inch slices

1 cup dried sundried tomato halves, cut with kitchen

shears

 

Lemon dressing

1/4 cup olive oil

1/4 cup water

2 1/2 tablespoons lemon juice

1 large garlic clove, pressed

1 tablespoon fresh oregano chopped or 1 teaspoon dried

oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cup seedless cucumber, sliced

1/2 cup red onion, sliced

1 cup crumbled feta cheese

1/2 cup Greek 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.