Greek Potato Salad
Ingredients (makes 24, 1/2 cup servings)

5 lbs              Yellow Michigan potatoes
10 oz             Feta Cheese, diced
21 oz             Cucumber, raw, seeds removed, sliced
14 oz             Red onion, raw, julienne
24 oz              Tomatoes, raw, cut into wedges
3 oz               Black olives, sliced, drained
1/2 oz            Dill weed, dry
1/2 oz            Oregano, dry
24 oz             Low-fat yogurt, plain
.25 oz            Kosher salt
1.5 oz            Fresh lemon juice


Scrub potatoes and cut into large dice or wedges. Simmer or steam potatoes until tender. Drain and set aside.

Combine the potatoes, feta cheese, cucumber, red onion, tomatoes and black olives. 

Combine the dill weed, oregano, yogurt, salt and lemon juice. Pour the mixture over the potato mixture and stir until evenly dressed. Chill in the refrigerator to an internal temperature of 40º F or below. Hold chilled until ready to serve.