Greek Potato Salad with Dried Tomatoes

• 3 md. potatoes, uniform in size, cut into 1/4-inch slices
• 1 cup dried tomato halves, halved with kitchen shears
• 1/4 cup olive oil
• 1/4 cup water
• 2-1/2 tbsp. lemon juice
• 1 lg. clove garlic, pressed
• 1 tbsp. fresh oregano, chopped
• 1 tsp. dried oregano leaves
• 1 tsp. salt
• 1 cup seedless cucumber, sliced
• 1/2 cup red onion, sliced
• 1 cup feta cheese, crumbled
• 1/2 cup Greek olives
• ripe olives, pitted
• 1/2 tsp. pepper

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.
2. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing.
3. Thoroughly drain tomatoes and pat dry with paper towels.
4. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat.
5. Mound potato mixture on plate.
6. Arrange onion, cheese and olives on top.
7. Lemon Dressing: In large bowl whisk together all dressing ingredients.

potatoes, tomato halves, olive oil, water, lemon juice, clove garlic, fresh oregano, oregano, salt, cucumber, red onion, feta cheese, olives, olives, pepper

Taken from www.foodgeeks.com/recipes/4602 (may not work)