Greek Potato Salad With Dried Tomatoes

1 lb (3 medium) potatoes

-- uniform in size, -- cut into 1/4-inch slices 1 c Dried tomato halves

- (1 1/2 ounces) -halved with kitchen shears

---LEMON DRESSING

--- 1/4 c Olive oil

1/4 c Water

2 1/2 tb Lemon juice

1 lg Garlic clove; pressed

1 tb Chopped fresh oregano; OR..

1 ts -Dried oregano leaves

1 ts Salt

1/2 ts Pepper

1 c Sliced seedless cucumber

1/2 c Sliced red onion

1 c Crumbled feta cheese

1/2 c Greek olives

-OR- pitted ripe olives 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 prepare dressing. 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. Lemon Dressing: In large bowl whisk together all dressing ingredients. Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein. Source: The Potato Board