Greek Potato Salad
Yield: 4 servings


3 md Potatoes; slice 1/4" thick; cook
1 1/2 oz Dried tomato halves; chop coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced
1 tb Fresh oregano; chopped or
1 ts Dried oregano
Salt and pepper

LEMON DRESSING
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or
2 ts Dried oregano
Salt and pepper

Mix salad ingredients. Mix dressing ingredients and
pour over salad. (wrv)


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Greek Potato Salad

Ingredients (6 servings)

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.)