Recipe - Greek Potato Salad With Dried Tomatoes

1 pound (3 medium) potatoes
uniform in size,
cut into 1/4inch slices
1 cup Dried tomato halves
(1 One half ounces)
halved with kitchen shears

LEMON DRESSING
One fourth cup Olive oil
One fourth cup Water
2 One half tablespoon Lemon juice
1 lg Garlic clove; pressed
1 tablespoon Chopped fresh oregano; OR..
1 teaspoon Dried oregano leaves
1 teaspoon Salt
One half teaspoon Pepper
1 cup Sliced seedless cucumber
One half cup Sliced red onion
1 cup Crumbled feta cheese
One half cup Greek olives
OR pitted ripe olives

In 2quart 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.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with
Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg
cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g
protein.

Source: The Potato Board recipes@potatoes.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip