Greek Potato Salad with Dried Tomatoes

1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) dried tomato halves, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives

Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper



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 whisk together dressing ingredients.

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.