Greek Potato Salad
Salad
2 lb unpeeled new potatoes
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)
1/2 cup whole kalamata or ripe olives
1 package (4 oz) crumbled feta cheese (1 cup)
Lemon Dressing
1/2 cup olive or vegetable 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 pepper
2 cloves garlic, finely chopped
If the potatoes you are using are large, cut them in half before continuing. Place the potatoes into a steamer basket and the basket into a 3-quart saucepan with 1/2 inch water. Be sure the water does not touch the bottom of the basket. Cover the saucepan tightly and bring the water to a rolling boil. Reduce the heat and then allow the potatoes to steam for 18 to 22 minutes or until the potatoes are tender. Allow the potatoes to cool to room temperature.
Place the potatoes and the remaining salad ingredients except cheese to bowl. Add the dressing and then toss. Serve the potato salad immediately or cover the bowl and refrigerate it for up to 24 hours. Sprinkle the cheese over the potato salad just before serving.