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.)