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Source: America's Favorite Food Associations

Greek Potato Salad with Dried Tomatoes
This salad is great at lunch or dinner!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) 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
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper

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 whisk together dressing ingredients. 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.

Ingredients 7-13 are for lemon dressing.


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