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Greek Potato Salad With Dried Tomatoes Recipe

by Global Cookbook

Ingredients

1 lb (3 medium) potatoes, uniform in size, cut into 1/4 inch slices 1 c. (1 1/2 ounces) sun-dry tomatoes, halved with kitchen shears 1 c. sliced seedless cucumber 1/2 c. sliced red onion 1 c. crumbled Feta cheese 1/2 c. Greek olives or possibly pitted ripe olives 1/4 c. extra virgin olive oil

1/4 c. water 2 1/2 Tbsp. lemon juice 1 lrg clove garlic, pressed 1 Tbsp. minced fresh oregano or possibly 1 tsp. dry oregano leaves 1 tsp salt 1/2 tsp pepper

Directions

1. In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches of boiling water till tender, about 12 min; drain and set aside.
2. Meanwhile, in small bowl, cover sun-dry tomatoes with boiling water; set aside for 10 min to soften. Drain the tomatoes and pat them dry with paper towel.
3. In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers.
4. Pour the dressing and toss to coat. Mound potato mix on plate.
5. Arrange onion, cheese and olives on top and serve.

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