Greek Potato Salad with Dried Tomatoes
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Ingredients
| 3 | md. potatoes, uniform in size, cut into 1/4-inch slices | | 1 cup | dried tomato halves, halved with kitchen shears |
Lemon Dressing
| 1/4 cup | olive oil | | 1/4 cup | water | | 2-1/2 tbsp. | lemon juice | | 1 | lg. clove garlic, pressed | | 1 tbsp. | fresh oregano, chopped or | | 1 tsp. | dried oregano leaves | | 1 tsp. | salt | | 1 cup | seedless cucumber, sliced | | 1/2 cup | red onion, sliced | | 1 cup | feta cheese, crumbled | | 1/2 cup | Greek olives or | | ripe olives, pitted | | 1/2 tsp. | pepper |
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Instructions
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.
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