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Greek Potato Salad
6 servings

[ INGREDIENTS ]

SALAD

Potatoes
Bell Peppers
Tomatoes
Cucumber
Red Onion
Whole Kalamata or Ripe Olives
Crumbled Feta Cheese (1 Cup

LEMON DRESSING

Extra-Virgin Olive Oil
Lemon Juice
Fresh or Dried Oregano Leaves
Dijon Mustard
Sugar
Salt
Black Pepper
Garlic

[ INSTRUCTIONS ]

1. If potatoes are large, cut in half.
2. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place :
   
   2 Pounds Potatoes, Unpeeled;
   in steamer basket.
3. Cover tightly and heat to boiling; reduce heat.
4. Steam 18 to 22 minutes or until tender; cool to room temperature.
5. In large glass or plastic bowl, beat :
   
   1/2 Cup Extra-Virgin Olive Oil;
   1/4 Cup Lemon Juice;
   1 Tablespoon Finely Chopped Fresh or 1 Teaspoon Dried Oregano Leaves
   1 Tablespoon Dijon Mustard;
   1 Teaspoon Sugar;
   1/2 Teaspoon Salt;
   1/4 Teaspoon Black Pepper;
   2 Garlic Cloves, Finely Chopped;
   with wire whisk until blended; set aside.
6. Add potatoes and :
   
   2 Medium Bell Peppers, Cut into 1-Inch Pieces
   2 Medium Tomatoes, Seeded, Cut into Eighths
   1 Medium Cucumber, Cut into 1-Inch Pieces
   1/2 Medium Red Onion, Very Thinly Sliced
   1/2 Cup Whole Kalamata or Ripe Olives
   to dressing; toss.
7. Serve immediately, or cover and refrigerate up to 24 hours.
8. Sprinkle with :
   
   1 ( 4 Ounce ) Package Crumbled Feta Cheese;
   just before serving.

::: View the original recipe for Greek Potato Salad at bettycrocker.com