Greek Potato Salad With Dried Tomatoes

Salads

1 pound potatoes uniform in size; cut into 1/4-inch slices (3 medium)
1 cup Dried tomato halves; (1 1/2 ounces) halved with kitchen shears
***LEMON DRESSING***
1/4 cup Olive oil
1/4 cup Water
2 1/2 tablespoons Lemon juice
1 large Garlic clove; pressed
1 tablespoon Chopped fresh oregano; OR.. Dried oregano leaves
1 teaspoon Salt
1/2 teaspoon Pepper
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

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 prepare dressing. 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. Lemon Dressing: In large bowl whisk together all dressing ingredients.