Greek potato salad

Yield: 6 servings

Measure Ingredient
1½ pounds Round Red OR White
\N \N Potatoes
5 cups Water
\N \N Purple Onion Rings
½ cup Coarsely Chopped Cucumber
5 \N Cherry Tomatoes, Halved
1 small Clove Garlic
¼ cup Plain Low Fat Yogurt
2 tablespoons Crumbled Feta Cheese
¼ teaspoon Dried Oregano,
⅛ teaspoon Dried Rosemary Crushed
⅛ teaspoon Pepper
4 \N Ripe Olives
1 tablespoon 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 ¾ 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.)

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