Potato Salad with dried tomatoes

The Greek Potato Salad

Total preparation time  :  55  minutes
Quantity this recipe will make  :  8 servings

List of Ingredients :
  • 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
  • 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
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
Preparation Instructions :

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 whisk together dressing ingredients. 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.

Submitted by : Peter Heckel (Potato Help)
 

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