Greek Potato Salad

In medium saucepan, bring potatoes and enough water to cover to a boil. Reduce heat to medium; cook, covered, 10 to 15 minutes or until just tender. Drain; set aside. Meanwhile, place tomatoes in medium heat-proof bowl; cover with boiling water. Let stand 10 minutes. In large bowl, whisk together dressing ingredients. Drain tomatoes; pat dry. Add with potatoes and cucumbers to dressing; toss to coat. Place in mound on large serving platter; arrange onion, feta cheese and olives over top.

Nutrition Information Per Serving: 380 calories; 20 g fat; 25 mg cholesterol; 960 mg sodium; 41 g carbohydrate; 4 g fiber; 8 g protein

Special thanks to: The National Potato Promotion Board for providing the recipe and picture.