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ley (optional)
4 ripe olives, pitted and sliced (optional)
Purple onion rings (optional)
Combine potatoes and 5 cups water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Drain potatoes and chill thoroughly. Cut potatoes into 3/4-inch cubes. Combine potatoes, cucumber, and tomatoes in a large bowl; set aside.
Position knife blade in a food processor bowl; top with cover. Drop garlic through food chute with processor running; process about 3 seconds or until garlic is finely chopped. Add yogurt and next 4 ingredients; 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. Yield: Six servings (about 109 calories per serving).
German potato salad
10 medium potatoes, cooked, peeled and sliced
4 hard-cooked eggs, chopped
4 stalks celery, chopped
2 small onions, chopped
Diced pimineto (optional)
4 slices bacon, diced
1/3 cup water
2 tablespoons cornstarch
1/2 to 3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vinegar
Combine potatoes, eggs, celery, onion, and pimiento, if used, in a large mixing bowl; mix gently, and set aside.
Cook bacon in a skillet until crisp. Combine water and cornstarch, mixing well. Stir cornstarch mixture, sugar, salt, pepper, and vinegar into skillet. Cook over medium heat, stirring constantly, until thickened. Pour dressing over potato mixture; mix gently. Cover and chill overnight. Spoon into a Dutch oven; cook over low heat until thoroughly heated. Serve immediately. Yield: 12 servings.
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