Greek Potato Salad with Dried Tomatoes

1 lb potatoes, cut into 1/4-in slices

1 cup dried tomato halves, halved with kitchen shears

1 cup sliced seedless cucumber

1/2 cup sliced red onion

1 cup crumbled feta cheese

1/2 cup Greek olives or pitted ripe olives

Lemon Dressing:

1/4 cup olive oil

1/4 cup water

2 1/2 tablespoons lemon juice

1 large clove garlic, pressed

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.

From www.healthypotato.com.