Feta Potato

Ingredients

500 mL (2 cups) diced Boiling potato, cooked
250 mL (1 cup) crumbled feta cheese
25 mL (2 tbsp) diced sun dried tomatoes
15 mL (1 tbsp) lemon juice
15 mL (1 tbsp) olive oil
5 mL (1 tsp) dried oregano
2 mL (½ tsp) salt
freshly ground black pepper

Directions

·Scrub 2 to 4 potatoes, place in a saucepan with approximately 2 cm (1 inch) of boiling water, and simmer for 30 to 40 minutes until potatoes are fork tender. Rinse under cold water, peel, cut into 2.5 cm (1 inch) cubes and measure 500 mL (2 cups).
·Rehydrate sun dried tomatoes for 2? 3 minutes in boiling water, and chop.
·Crumble feta with a fork.
·Whisk together lemon juice, olive oil, oregano and salt.
·Toss potato, feta and sun dried tomatoes together in a 1.5 L (1.5 qt) or 1.8 L (1.8 qt) casserole. Drizzle lemon/olive oil/oregano mixture over top, and sprinkle with black pepper.
· Bake, uncovered, in 350'F oven for approximately 30 minutes, until heated through.