Greek Potato Salad With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 lb small red potato, 1/4 inch slices
1 cup sun-dried tomato, cut into quarters
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olive
Lemon Dressing
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large garlic clove, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Preparation

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.