Greek Potato Salad with Dried Tomatoes

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)

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