GREEK POTATO SALAD

Greek Potato Salad image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 15

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 15 mg, Fat 4 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

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