Greek Potato Salad

20 minutes Prep: 20 minutes Cook: 0 minutes

131 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	potatoes	round red or white
5	cups	water
1	x	onion rings	purple
1/2	cup	cucumber	coarsely chopped
5	each	cherry tomatoes	halved
1	small	garlic clove
1/4	cup	yogurt, plain	low-fat
2	tablespoons	feta cheese	crumbled
1/4	teaspoon	oregano
1/8	teaspoon	rosemary leaves	crushed, dried
1/8	teaspoon	black pepper
4	each	olives	ripe
1	tablespoon	parsley leaves	fresh, chopped

Directions

Combine Potatoes and 5 C. Water in A Large Saucepan; Bring To A Boil.

Cover, Reduce Heat and Simmer 15 Min. OR Till Tender. Drain Potatoes and Chill.

Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,and 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 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.

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Nutrition Facts

Serving Size 439g

Amount per Serving

Calories 131 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 59mg	2%
Total Carbohydrate 28.0g	9%
Dietary Fiber 3.0g	14%
Sugars 4.0g
Protein 4.0g	7%

Vitamin A	19%		Vitamin C	38%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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use smart balance with the butter/margerine and lactaid milk - throw in some walnuts and a few frozen blueberries but use the dried ones mostly. I cut down on the flout to 3/4 C and the sugar to 3/4 C- results were wonderful Arthur

Reviewed by arthur