Greek Potato Salad With Dried Tomatoes Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 1lb (3 medium) potatoes
  • -- uniform in size,
  • -- cut into 1/4-inch slices
  • 1c Dried tomato halves
  • - (1 1/2 ounces)
  • -halved with kitchen shears
-----------LEMON DRESSING---------------
  • 1/4c Olive oil
  • 1/4c Water
  • 2 1/2tb Lemon juice
  • 1lg Garlic clove; pressed
  • 1tb Chopped fresh oregano; OR..
  • 1ts -Dried oregano leaves
  • 1ts Salt
  • 1/2ts Pepper
  • 1c Sliced seedless cucumber
  • 1/2c Sliced red onion
  • 1c Crumbled feta cheese
  • 1/2c Greek olives
  • -OR- pitted ripe olives

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