Greek Potato Salad with Olives

1 1/2 lb potatoes
5 cup water
Purple onion rings
1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved
1 sm clove garlic
1/4 cup plain yogurt
2 tbsp crumbled Feta cheese
1/4 tsp dried oregano,
1/8 tsp dried rosemary crushed
1/8 tsp pepper
4 ripe olives
1 tbsp chopped fresh parsley

Combine potatoes and 5 cup 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 procesor running. Prcess about 3 seconds or until garlic is finely chopped.
Add yogurt and feta chees, 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.