Lynn's Potato Greek Salad
1 1/2 lb Round Red OR White
Potatoes
5 cup Water
Purple Onion Rings
1/2 cup Coarsely Chopped Cucumber
5 x Cherry Tomatoes, Halved
1 sm Clove Garlic
1/4 cup Plain Low Fat Yogurt
2 tbl Crumbled Feta Cheese
1/4 tsp Dried Oregano,
1/8 tsp Dried Rosemary Crushed
1/8 tsp Pepper
4 x Ripe Olives
1 tbl Chopped Fresh Parsley
Method :
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.