Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  unpeeled red potatoes -- cut into 1/2"
                        -- chunks
  1                     green bell pepper -- diced
  1             medium  cucumber -- sliced and
                        -- quartered
     1/2           cup  red onion -- sliced
     1/2           cup  pitted black olives -- sliced
  1            package  feta cheese -- crumbled; 8 ounces
  1                     lemon
     1/2           cup  italian salad dressing
                        salt and ground pepper to taste
  8                     pita bread rounds -- optional

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.

Nutritional Information:

153 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 20g Carbohydrate; 8mg Cholesterol; 361mg Sodium