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GREEK POTATO SALAD

Category:    Greek, Vegetables
Yield:6 servings
 
  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 & 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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