Title: Greek Potato Salad with Dried Tomatoes
Categories: Potato Salad
Yield: 4 Servings

1	lb	Potatoes, uniform in size, cut into 1/4 in slices
1	c	Dried tomato halves, halved with kitchen shears
		Lemon Dressing:
1/4	c	Olive oil
1/4	c	Water
2 1/2	tb	Lemon juice
1	lg	Clove garlic, pressed
1	tb	Chopped fresh oregano or 1 tsp dried oregano leaves
1	ts	Salt
1/2	ts	Pepper
		Remainder ingredients:
1	c	Sliced seedless cucumber
1/2	c	Sliced red onion
1	c	Crumbled feta cheese
1/2	c	Greek olives or pitted ripe olives

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.

Makes 4 servings

Lemon Dressing: In large bowl whisk together all dressing ingredients. (Olive oil through pepper)

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.

MM formatted by Char

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