Salad/Greek Potato Salad

By latin1

Ingredients

• Salad:
• 1 # (3 medium) potatoes, uniform in size, sliced 1/4" thick
• 1 cup (1 1/2 oz) dried tomato halves, halved with kitchen shears
• 1 cup sliced cucumber
• 1/2 cup sliced red onion
• 1 cup (4 oz) crumbled feta cheese
• 1/2 cup Greek olives
• Dressing:
• 1/2 cup olive oil
• 1/4 cupwater
• 2 1/2 tbsp lemon juice
• 1 large clove garlic, crushed and chopped
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano, 1 tsp salt
• Pepper to taste

Details

Servings 4

Preparation

Step 1

In a 2-3 quart saucepan, cook potatoes, covered in 2" of boiling water over medium heat, just until tender, 10-15 minutes. Drain and set aside. Meanwhile, in bowl, cover tomatoes with boiling water; set aside at least 10 minutes.
In a large bowl mix all dressing ingredients well.
Thoroughly drain tomatoes; pat dry with paper towels. add potatoes, tomatoes and cucumber to dressing; toss to caot. Mound potatoes and tomato mixture on plate. Arrange onion, cheese and olives on top.