Greek Potato Salad

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Greek Potato Salad

vegetables, greek

1 1/2 lb round red or white
1 potatoes
5 cup water
1 purple onion rings
1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved
1 small clove garlic
1/4 cup plain low fat yogurt
2 tablespoon crumbled feta cheese
1/4 teaspoon dried oregano,
1/8 teaspoon dried rosemary crushed
1/8 teaspoon pepper
4 ripe olives
1 tablespoon 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.)