Potato and Sun-Dried Tomato Salad

2 lb. potatoes (900g), peeled
1/2 oz sun-dried tomatoes (15g), finely chopped
6 T water
2 T olive oil
1 T lemon juice
1 T balsamic vinegar
1 - garlic clove, crushed
1/2 t dried oregano
0 - black pepper
0 - quartered cherry tomatoes
0 - chopped fresh parsley

Put the sun-dried tomatoes and water in a small pan and bring to a boil. Cover and simmer until the liquid has been absorbed. Remove from the heat and add the olive oil, lemon juice, vinegar, garlic, and oregano, season with black pepper, and mix thoroughly. Cut the potatoes into even-sized chunks and boil them. Drain and dice the potatoes, then add the dressing. Toss well and serve either warm or cold, garnished with cherry tomatoes and parsley.

From A Vegan Taste of Greece