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20 minutes
Prep: 20 minutes
Cook: 0 minutes
131 calories per serving view nutrition facts
6 servings
suggest servings
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| 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 |
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.
| % 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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General:Poppy Seeds are tiny nutty-tasting, blue-gray seeds inside capsules on Papaver somniferum, a yellowish-brown opium plant indigenous to the Mediterranean. ...
just put the yeast in as per your breadmakers instructions
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
