Greek Potato Salad With Dried Tomatoes

Recipe Ingredients

1 lb	454g / 16oz	Potatoes - uniform in size, (3 medium)
		Cut into 1/4-inch slices
1 cup	62g / 2.2oz	Dried tomato halves - (1 1/2 ounces) with kitchen shears
		Lemon Dressing
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Water
2 1/2 tablespoons	37ml	Lemon juice
1 tablespoon	15ml	Garlic clove - pressed (large)
1 tablespoon	15ml	Fresh oregano - chopped or
1 teaspoon	5ml	Dried oregano leaves
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 cup	237ml	Seedless cucumber - sliced
1/2 cup	31g / 1.1oz	Red onion - sliced
1 cup	146g / 5.1oz	Crumbled feta cheese
1/2 cup	118ml	Greek olives

Recipe Instructions

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.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts.

Source:
The Potato Board

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