Preparation:
Cut potatoes into 1/2-inch chunks. Place potatoes in microwave-safe bowl; add 1/2 cup water and cover. Microwave on HIGH 7-10 minutes or until potatoes are tender when pierced with fork; drain. Rinse potatoes under cold water in colander until cooled to room temperature. Chop bell pepper; slice cucumber slices into quarters. Slice olives. Zest lemon to measure 2 teaspoons zest. Juice lemon to measure 1 teaspoon juice. Combine dressing, lemon juice and lemon zest with whisk until well blended. Toss potatoes and vegetables; pour dressing mixture over potatoes; toss to coat evenly. Crumble cheese over salad. Serve immediately or store refrigerated until ready to serve. Serve with pita bread wedges, if desired. |
