Greek Potato Salad with Dried Tomatoes

1 lb. (3 med.) potatoes, uniform in size, cut into 1/4” slices
1 c. (1 1/2 oz.) dried tomato halves, halved with kitchen spears
1 c. diced, seedless cucumber
1/2 c. sliced red onion
1 c. crumbled Feta cheese
1/2 c. Greek olives or pitted ripe olives

1/4 c. olive oil
1/4 c. water
2 1/2 T. lemon juice
1 lg. clove garlic, pressed
1 T. chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper

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 preparing 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.

Menu: Chicken Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts.

Nutritional Information Per Serving: 450 calories, 30 gm fat, 60 mg cholesterol, 1750 mg sodium, 3 gm carbohydrate, 4 gm fiber, 14 gm protein.