Greek Potato Salad

Originally this recipe came in at 10 pts per serving but is now 6pts. I increased the serving number from 6 to 7 as it is plenty. I also tweaked the recipe by reducing the portion of oil, substituting Splenda for sugar, reducing the amount of salt and feta cheese. It was still delish!!! Our complete dinner came in at 10 points. I will share the pork recipe later!

Greek Potato Salad

Prep time 45 minutes

Yield: 7 servings (6pts per serving)

2 pounds unpeeled new potatoes

2 medium bell peppers, cut into 1 inch pieces

2 medium tomatoes, seeded and cut into eighths

1 medium cucumber, cut into 1 inch pieces

1/2 medium red onion, very thinly sliced (1/2c)

16 kalamata or ripe olive (or 1/2 c sliced black olives)

2/3c crumbled feta cheese

If potatoes are large, cut in half. Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place potatoes in stamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18-22 minutes or until tender; cool to room temperature.

Prepare Lemon Dressing

Add potatoes and remaining ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

Lemon Dressing

1/3c olive oil

1/4c lemon juice

1 tbsp finely choped fresh or 1 tsp dried oregano leaves

1 tbsp Dijon mustard

1 tsp splenda

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic, finely chopped

Beat all ingredients in large glass or plastic bowl, using wire whisk, until blended