Greek Potato Salad With Sun-Dried Tomatoes

Recipe by Galley Wench
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place in potatoes in 2 quart saucepan.
  • Add approximately 2 inches of water.
  • Cook, covered until tender, for approximately 12 minutes.
  • Do Not Overcook.
  • Drain and set aside.
  • Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
  • Drain tomatoes and pat dry.
  • Add potatoes, tomoates and cucumber to bowl.
  • Drizzle with dressing and toss to coat.
  • Can be served cold or at room temperature.
  • Arrange onion, cheese and olives on top.
  • Dressing:
  • Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
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