Page 142 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Greek Potatoe Salad

Submitted By Christi Swofford Fletcher

Ingredients:

2 lb unpeeled red potatoes, cut to ½" chunks
1 green bell pepper, diced
1 medium cucumber, sliced and quartered
½ cup red onion, sliced
½ cup pitted ripe olives, sliced
8 oz Feta cheese, crumbled
1 lemon (juice only)
½ cup Italian dressing
8 pita bread rounds (optional)

Preparation: Cut potatoes into ½" chunks. Place
potatoes in 2-qt microwave-safe container. Add ½
cup water and cover. Nuke on High 7-10 minutes or
until potatoes are tender. Drain. Rinse potatoes
under cold water until cool to room temperature.
Chop bell pepper. Slice cucumber into ½" pieces.
Thinly slice the onion and olives. Juice lemon to
measure 1 tsp. Combine dressing and lemon juice
until well blended. Toss potatoes and vegetables
together. Pour dressing over potatoes and toss to
coat evenly. Crumble cheese over salad. Serve
immediately or refrigerate until ready to serve.
Serve with pita bread wedges if desired.

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