Ingredients:
1 lb small red potatoes, 1/4 inch slices
1 cup sun-dried tomatoes, cut into quarters
1 cup sliced seedless cucumber
1/2 cup sliced red onions
1 cup crumbled feta cheese
1/2 cup Greek olives
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large garlic cloves, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Place in potatoes in 2 quart saucepan.
Add approximately 2 inches of water.
Cook, covered until tender, for approximately 12 minutes.
Do Not Overcook.
Drain and set aside.
Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
Drain tomatoes and pat dry.
Add potatoes, tomoates and cucumber to bowl.
Drizzle with dressing and toss to coat.
Can be served cold or at room temperature.
Arrange onion, cheese and olives on top.
Dressing:.
Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
Servings: 8
Time preparation: 55 min.
Time total: 55 min.