Salad
2 lbs. (1 kg) unpeeled new potatoes
2 medium bell peppers cut into 1-inch/2.5 cm pieces
2 medium tomatoes seeded, cut into eighths
1 medium cucumber cut into 1-inch/2.5 cm pieces
1/2 medium red onion very thinly sliced (1/2 cup/125 mL)
1/2 cup (125 mL) whole kalamata or ripe olives
1 package (4 oz/125 g) crumbled feta cheese (1 cup/250 mL)
Lemon Dressing
1/2 cup (125 mL) olive or vegetable oil
1/4 cup (50 mL) lemon juice
1 tablespoon (15 mL) finely chopped fresh or 1 tsp (5 mL) dried oregano leaves
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) sugar
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
2 cloves garlic finely chopped
If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.