Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Round Red OR White 1/4 c Plain Low Fat Yogurt
Potatoes 2 tb Crumbled Feta Cheese
5 c Water 1/4 ts Dried Oregano,
Purple Onion Rings 1/8 ts Dried Rosemary Crushed
1/2 c Coarsely Chopped Cucumber 1/8 ts Pepper
5 Cherry Tomatoes, Halved 4 Ripe Olives
1 sm Clove Garlic 1 tb Chopped Fresh Parsley

Combine Potatoes and 5 C. Water in A Large Saucepan; Bring To A Boil.
Cover, Reduce Heat and Simmer 15 Min. OR Till Tender. Drain Potatoes and
Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,and
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 andFeta Cheese, Oregano and
Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato
Mixture; Toss Gently To Coat. Garnish With Parsley, Olives and Onion
Rings If Desired. Cover and Chill Thoroughly. (Fat 1.3. Chol. 5.)

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