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. SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy OBrion notes: Think that this one is could be made to work for the diabetic. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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