1/2 lb Potatoes, new

    1/2 c  Oil, olive

      2 tb Lemon juice

      1    Garlic clove; crushed

    1/4 ts Salt

      6 c  Greens, mixed salad

      1 lg Tomato; cut in wedges

      1 md Pepper, green; thinly sliced

           -into rings
      1 sm Onion, purple; thinly

           -sliced into rings
      1 sm Cucumber; thinly sliced

    1/2 c  Cheese, feta; crumbled

      2 oz Anchovy fillets; opt.

  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 O'Brion notes: Think that this one is could be made to work for
  the diabetic.