Greek Potato Salad

Olives, feta, tomatoes and a garlicy, lemon-Dijon dressing turn potato salad into a great Greek salad. ...MORE + LESS -

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)

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

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1

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.
2

In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
3

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.

Variation: This dressing also makes a fantastic Greek Green Salad. Just omit the potatoes, and toss the remaining ingredients with 8 cups bite-size pieces romaine.
Serve With: Serve this delicious and pretty salad on a platter lined with lettuce leaves. Accompany it with warmed pita bread and fresh fruit.