Recipe - Greek Potato Salad

1 One half pound Round Red OR White
Potatoes
5 cup Water
Purple Onion Rings
One half cup Coarsely Chopped Cucumber
5 Cherry Tomatoes, Halved
1 small Clove Garlic
One fourth cup Plain Low Fat Yogurt
2 tablespoon Crumbled Feta Cheese
One fourth 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 Three fourths 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.)