Greek Potato Salad

  1 1/2 lb Round Red OR White                1/4 c  Plain Low Fat Yogurt
           Potatoes                            2 tb Crumbled Feta Cheese
      5 c  Water                             1/4 ts Dried Oregano,
           Purple Onion Rings                1/8 ts Dried Rosemary Crushed
    1/2 c  Coarsely Chopped Cucumber         1/8 ts Pepper
      5    Cherry Tomatoes, Halved             4    Ripe Olives
      1 sm Clove Garlic                        1 tb 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.)