| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Vegetables, Greek |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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