Greek Potato Salad With Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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GREEK POTATO SALAD WITH DRIED TOMATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Goudas Estate in Mesquite, Texas in 1997. Ingredients:
1 pound potatoes cut into 1/4 slices |
1 cup dried tomato halves |
lemon dressing |
1/4 cup olive oil |
1/4 cup water |
2-1/2 tablespoons lemon juice |
1 large garlic clove pressed |
1 tablespoon chopped fresh oregano |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup sliced seedless cucumbers |
1/2 cup sliced red onion |
1 cup crumbled feta cheese |
1/2 cup greek olives |
Directions:
1. Cook potatoes covered in 2 boiling water 12 minutes then drain well and set aside.
2. Meanwhile in small bowl cover tomatoes with boiling water then set aside.
3. Thoroughly drain tomatoes and pat dry with paper towels.
4. In large bowl whish together all dressing ingredients.
5. Add potatoes, tomatoes and cucumbers to bowl containing dressing then toss to coat.
6. Mound potato mixture on plate and arrange onion, cheese and olives on top.
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