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Quick and Easy!

Greek Potato Salad

Greek Potato Salad

Ingredients

  • 1 lb small golden potatoes 1/4 inch slices
  • 1 cup Bella Sun Luci sun dried tomato halves, reserve oil for dressing
  • 1 cup sliced seedless cucumber
  • 1/2 cup sliced red onion
  • 1 cup cubed feta cheese
  • 1/2 cup black and green Greek olives
  • fresh basil leaves to garnish
  • Tbs lemon juice
  • 2 cloves garlic, crushed
  • 2 sprigs fresh oregano leaves, diced
  • salt and pepper to taste

Instructions

  • Place potatoes in 2 quart saucepan.
  • Add approximately 2 inches of water.
  • Cook, covered until tender, for approximately 12 minutes.
  • Do not overcook.
  • Combine Potatoes, sun dried tomatoes and cucumber in bowl.
  • Arrange onion, cheese, olives, and fresh basil.
  • Mix together reserved olive oil, lemon juice, garlic, oregano, salt and pepper to taste.

This and others recipies available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746