Greek Potato Salad

By carvalhohm

Ingredients

• 2 lb unpeeled new potatoes
• 2 medium bell peppers, cut into 1-inch pieces
• 2 medium tomatoes, seeded, cut into eighths
• 1 medium cucumber, cut into 1-inch pieces
• 1/2 medium red onion, very thinly sliced (1/2 cup)
• 1/2 cup whole kalamata or ripe olives
• 1 package (4 oz) crumbled feta cheese (1 cup)
• 1/2 cup olive or vegetable oil
• 1/4 cup lemon juice
• 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, finely chopped

Details

Servings 6
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1 If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.

2 In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.

3 Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

This dressing also makes a fantastic Greek Green Salad. Just omit the potatoes, and toss the remaining ingredients with 8 cups bite-size pieces romaine.

Serve this delicious and pretty salad on a platter lined with lettuce leaves. Accompany it with warmed pita bread and fresh fruit.

Serves 6

1 Serving Calories390 ( Calories from Fat220), Total Fat24g (Saturated Fat6g, Trans Fat0g ), Cholesterol15mg Sodium590mg Total Carbohydrate37g (Dietary Fiber6g Sugars6g ), Protein6g