Greek Potato Salad

Salads

1 1/2 pounds Round Red OR White Potatoes
5 cups Water
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 tablespoons 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.