Recipe for Greek Potato Salad


1 1/2 lb round red or white
1 potatoes
5 cup water
1 purple onion rings
1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved
1 small clove garlic
1/4 cup plain low fat yogurt
2 tablespoon crumbled feta cheese
1/4 teaspoon dried oregano,
1/8 teaspoon dried rosemary crushed
1/8 teaspoon pepper
4 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 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.)

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