Title: Greek Potato Salad With Dried Tomatoes Recipe

Title: Greek Potato Salad With Dried Tomatoes Recipe

Yield: 4 servings
Recipe by The Potato Board

Ingredients:
1 lb (3 medium): potatoes,

-- uniform in size,
-- cut into 1/4-inch slices
1 c: Dried tomato halves,

- (1 1/2 ounces)
-halved with kitchen shears
-------------------------------LEMON DRESSING-------------------------------
1/4 c: Olive oil,
1/4 c: Water,
2 1/2 tb: Lemon juice,
1 lg: Garlic clove, pressed
1 tb: Chopped fresh oregano, OR..

1 ts -Dried oregano leaves
1 ts: Salt,
1/2 ts: Pepper,
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.
Lemon Dressing: In large bowl whisk together all dressing
ingredients.
Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with
Honey,
Toasted Walnuts,

Directions:

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 from luhu.jp