Greek Potato Salad -

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

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 1/3. Chol. 5.)