Greek Potato Salad

1 pound potatoes (3 medium) uniform in size, cut into ? -inch (one-quarter) slices
1 cup coarsely chopped tomato
1 cup sliced seedless cucumber
? (one-quarter) cup olive oil
? (one-quarter) cup water
2 tablespoons lemon juice
1 large garlic clove, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
? (one-half) teaspoon pepper
? (one-half) cup sliced red onion
1 cup crumbled feta cheese
? (one-half) cup Greek olives or pitted ripe olives

In a two-quart saucepan over medium heat, cook potatoes, covered, in two inches boiling water until tender, about 10 minutes. Drain and set aside. Mix olive oil, water, lemon juice, garlic and spices together in a mixing bowl. Add potatoes, tomatoes and cucumbers to bowl containing dressing and toss to coat. Mound potato mixture on serving plate. Arrange onion, cheese and olives on top. Serve at room temperature or chilled. Yields four servings.