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Greek Potato Salad: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Salads

2 pounds unpeeled new potatoes
2 medium bell peppers cut in 1-inch pieces
2 medium tomatoes cut into eighths
1 medium cucumber cut in 1-inch pieces
medium red onion thinly sliced
cup kalamata olives
4 ounces feta cheese crumbled

Lemon Dressing
cup olive oil
cup lemon juice
1 tablespoon fresh chopped oregano or 1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon sugar
teaspoon salt
teaspoon pepper
2 cloves garlic finely chopped

Cooking Instructions

1) If potatoes are large, cut in half. Place in steamer basket in inch water in saucepan (water should not touch bottom of basket). Place potatoes in steamer basket). Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.

2) Beat all lemon dressing ingredients in large glass or plastic bowl, using wire whisk until blended.

3) Add potatoes and remaining ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

NOTE: Substitution: This dressing also can be used for a wonderful Greek green salad. Just omit the potatoes, and toss the remaining ingredients with 8 cups bite-size pieces of romaine.

Robert Losee based on Betty Crocker ; Easy Salads and Desserts (June 1998)

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