Greek potato salad with dried tomatoes

4 servings

Ingredients

Quantity Ingredient
1 pounds (3 medium) potatoes uniform in size, cut into 1/4-inch slices
¼ cup Olive oil
¼ cup Water
2½ tablespoon Lemon juice
1 large Garlic clove; pressed
1 tablespoon Chopped fresh oregano; OR.. Dried oregano leaves
1 teaspoon Salt
1 cup Dried tomato halves (1 1/2 ounces) halved with kitchen shears
½ teaspoon Pepper
1 cup Sliced seedless cucumber
½ cup Sliced red onion
1 cup Crumbled feta cheese
½ cup Greek olives OR- pitted ripe olives

Directions

LEMON DRESSING

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

Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board <recipes@...>

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