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
Preparation
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.
