Greek Potato 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)

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

• 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.