Mediterranean Potato Salad

This recipe is from the 7-19-2009 Detroit Free Press, made for dinner with baby-back, oven-baked ribs, baked beans and a nice dinner roll. Very tasty summer meal.

Mediterranean Potato Salad
Serves: 8 / Preparation time: 20 minutes Total time: 30 minutes (plus chilling time)

Ingredients:
2 pounds redskin potatoes, cooked, cooled and cut into cubes
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, peeled, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sun-dried tomatoes, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup pitted kalamata olives, quartered
3 green onions, washed, thinly sliced

Place the cooked, cubed potatoes in a large bowl.

In a measuring cup, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour the dressing mixture over the potatoes and stir gently. Add the sun-dried tomatoes, feta cheese, olives and green onions and gently stir to combine. Cover and refrigerate at least 4 hours to allow flavors to blend.

Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen. 137 calories (33% from fat), 5 grams fat (1 gram sat. fat), 21 grams carbohydrates, 4 grams protein, 218 mg sodium, 2 mg cholesterol, 40 mg calcium, 3 grams fiber. Food exchanges: 1 starch, 1 vegetable, 1 fat.

Bon Appetit!