1 pound(s) red potatoes, unpeeled and cut into 1/4-inch thick slices
1 cup(s) (sun-dried tomatoes) tomatoes
1/4 cup(s) olive oil
1/4 cup(s) water
2 1/2 tablespoon(s) lemon juice
1 large clove garlic, finely minced
1 teaspoon(s) (chopped) fresh oregano
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 cup(s) (sliced seedless) cucumber
1/2 cup(s) (sliced ) red onion
1 cup(s) (crumbled ) feta cheese
1/2 cup(s) (pitted) Greek or other ripe olives
Place potatoes in a large pot, add enough water to cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and set aside.
Meanwhile, place sun-dried tomatoes in a bowl, cover with boiling water and set aside 10 minutes. In a large bowl, whisk together the olive oil, water, lemon juice, garlic, oregano, salt and pepper.
Drain tomatoes and pat dry. Add potatoes, tomatoes and cucumber to the bowl with the dressing; toss to coat. Add the onion, feta cheese and olives, and gently toss. Refrigerate until serving time.