Title: Greek Potato Salad
Categories: Greek Vegetable
Yield: 6 Servings
| 1 1/2 | lb | Round Red OR White |
| | | Potatoes |
| 5 | c | Water |
| | | Purple Onion Rings |
| 1/2 | c | Coarsely Chopped Cucumber |
| 5 | | Cherry Tomatoes, Halved |
| 1 | sm | Clove Garlic |
| 1/4 | c | Plain Low Fat Yogurt |
| 2 | tb | Crumbled Feta Cheese |
| 1/4 | ts | Dried Oregano, |
| 1/8 | ts | Dried Rosemary Crushed |
| 1/8 | ts | Pepper |
| 4 | | Ripe Olives |
| 1 | tb | Chopped Fresh Parsley |
Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover,
Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut
Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A
Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor
Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt
&Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture
To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley,
Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol.
5.)