Greek Potato or Pasta Salad
1.5 lbs. very small new potatoes
2 medium bell peppers (red, orange, yellow, or green), cut into 1-inch slices
1 c Seedless cucumber; cut into 1-inch pieces
1/2 c Red onion; very thinly sliced
2 medium tomatoes, seeded and cut into eighths
4 oz Feta cheese; crumbled
1/2 c. whole Kalamata or ripe olives olives; pitted
If potatoes are large, cut in half. Place steamer basket in 1/2-inch water in
saucepan. Place potatoes in steamer basket. Cover tightly and steam 18-22 minutes
or until tender; cool to room temperature.
Place potatoes and cut-up vegetables in large bowl. Pour lemon dressing over and mix to cover. Serve immediately or cover and refrigerate up to 24 hours. Sprinkle with feta cheese just before serving.
Lemon Dressing
1/2 c. Olive oil or vegetable oil
1/4 c. Lemon juice
2 cloves garlic, finely chopped
1 Tbs. finely chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Beat all ingredients in large glass or plastic bowl, using wire whisk, until
blended.
Note: This would be as good if whole-wheat pasta shapes were
used instead of the potatoes. It looks and tastes best if served within several
hours of mixing. After that, the cucumber and tomato release liquids into the
mix.