Ingredients
- 5 cherry tomatoes
- 4 ripe olives
- 1 clove garlic
- 1,200 ml water
- 425 gr round (red)
- 60 ml low fat yogurt (plain)
- 50 gr coarsely cucumber (chopped)
- 30 gr crumbled feta cheese
- 2 gr parsley (chopped fresh)
- 1 gr oregano (dried)
- 1 gr rosemary (dried crushed)
- 1 gr pepper
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 0.75 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.)
