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Recipe Name: Greek Potato Salad With Dried Tomatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) 3 medium potatoes
uniform in size
Cut into 1/4-inch slices
1 Cup(s) Dried tomato halves
1 1/2 ounces
halved with kitchen
shears
1/4 Cup(s) Olive oil
1/4 Cup(s) Water
2 1/2 Tablespoon(s) Lemon Juice
1 Garlic clove, pressed
1 Tablespoon(s) Chopped fresh oregano, OR..
1 Teaspoon(s) Dried oregano leaves
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Cup(s) Sliced seedless cucumber
1/2 Cup(s) Sliced red onion
1 Cup(s) Crumbled feta cheese
1/2 Cup(s) Greek olives
OR- pitted ripe olives
Directions:
In 2-quart saucepan over medium heat, cook potatoes, covered, in
2inches boiling water until tender, about 12 minutes; drain and
setaside. Meanwhile, in small bowl, cover tomatoes with boiling water;
setaside 10 minutes while you prepare dressing. Thoroughly drain
tomatoesand pat dry with paper towels. Add potatoes, tomatoes and
cucumbers tobowl containing dressing; toss to coat. Mound potato
mixture on plate. Arrange onion, cheese and olives on top.Lemon
Dressing: In large bowl whisk together all dressing ingredients.Menu:
Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honeyand
Toasted WalnutsNutritional Information Per Serving: 450 calories; 30 g
fat; 60 mgcholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14
g protein.Source: The Potato Board <recipes@potatoes.com>File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zipFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip


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