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| 1/2 x ca. 450 g | Potatoes, new |
| 1/2 Tasse | olive oil |
| 2 Esslöffel | lemon juice |
| 1 | cloves garlic crushed |
| 1/4 Teelöffel | salt |
| 6 Tasse | Greens, mixed salad |
| 1 gross | Tomato; cut in wedges |
| 1 mittel | Pepper, green; thinly sliced into rings |
| 1 klein | Onion, purple; thinly sliced into rings |
| 1 klein | Cucumber thinly sliced |
| 1/2 Tasse | Cheese, feta; crumbled |
| 2 x ca. 30 g | Anchovy fillets; opt. |
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Cook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes; marinate 1 hour. Drain potatoes, reserving marinade.
Place salad greens in a large bowl. Arrange potatoes, tomato, green pepper, onion, cucumber, cheese, and anchovies (if desired) over salad greens. Serve with reserved marinade.
Coleman.
Nancy O'Brion notes: Think that this one is could be made to work for the diabetic.
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