Greek Potato Salad with Dried Tomatoes
Makes 4 servings

1 pound (3 medium) potatoes, uniform - in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) dried tomato - halves, halved with kitchen shears

Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons
lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper

1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup 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. (Olive oil through pepper). Source unknown.