1 1/2 lb Round Red OR White 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 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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