Greek Potato Salad Recipe!

Preparation Time:45 min Total Time:45 min Recipe Makes 6 Servings

Salad 2 lb (1 kg) unpeeled new potatoes 2 medium bell peppers, cut into 1-inch/2.5 cm pieces 2 medium tomatoes, seeded, cut into eighths 1 medium cucumber, cut into 1-inch/2.5 cm pieces 1/2 medium red onion, very thinly sliced (1/2 cup/125 mL) 1/2 cup (125 mL) whole kalamata or ripe olives 1 package (4 oz/125 g) crumbled feta cheese (1 cup/250 mL) Lemon Dressing 1/2 cup (125 mL) olive or vegetable oil 1/4 cup (50 mL) lemon juice 1 tbsp (15 mL) finely chopped fresh or 1 tsp (5 mL) dried oregano leaves 1 tbsp (15 mL) Dijon mustard 1 tsp (5 mL) sugar

1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 cloves garlic, finely chopped

Instructions If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (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. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.