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Greek Potato Salad With Dried Tomatoes
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
- 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.
- 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.
- In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers.
- Pour the dressing and toss to coat. Mound potato mix on plate.
- Arrange onion, cheese and olives on top and serve.
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