Greek Potato Salad

Cut potatoes into ½ in. (1 cm) using Crinkle Cutter. Place potatoes in 3-qt. (3-L) Micro-Cooker® Plus; add water and cover. Microwave on HIGH 7-10 minutes or until potatoes are tender when pierced with a fork; drain. Cool potatoes quickly by placing under cold running water; drain.
Zest lemon to measure 2 teaspoons. Juice lemon to measure 1 teaspoon. In a small bowl, whisk lemon zest, juice and dressing until well blended.
Dice bell pepper using a utility knife. Slice onion and cucumber using the No. 3 thickness of the Rapid-Prep Mandoline; cut cucumber slices into quarters. Toss potatoes, bell pepper, onion, cucumber and olives in large serving bowl. Pour dressing mixture over potatoes; toss to coat. Sprinkle cheese over salad; season with salt and black pepper. Refrigerate until ready to serve. Serve with pita bread, if desired.

Ingredient :

2 lbs (1 kg) unpeeled red potatoes, cut into ½-inch (1 cm) cubes
½ cup (125 mL) water
1 lemon
½ cup (125 mL) Italian salad dressing
1 green bell pepper, diced
½ cup (125 mL) thinly sliced red onion
1 medium cucumber, thinly sliced
½ cup (125 mL) sliced pitted ripe olives
1 pkg (8 oz/250 g) crumbled feta cheese
Salt and ground black pepper to taste
8 pita bread rounds (optional)