Recipe: Greek Potato Salad with Feta Dressing (using yogurt)

GREEK POTATO SALAD

1 1/2 lb round red or white potatoes
5 cups water
1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved
1 small clove garlic
1/4 cup plain low fat yogurt
2 tbsp crumbled feta cheese
1/4 tsp dried oregano,
1/8 tsp dried rosemary crushed
1/8 tsp ground black pepper
GARNISHES:
1 tbsp chopped fresh parsley
4 ripe olives
Purple onion rings (optional)

Combine potatoes and 5 cups water in a large saucepan; bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain potatoes and chill.

Cut cold potatoes into 3/4-inch cubes. Combine potatoes, cucumber and tomatoes in a large bowl; set aside.

Drop garlic through chute in processor with processor running. Process about 3 seconds or until garlic is finely chopped. Add yogurt and feta 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.

Makes 6 servings