2 c. frozen Idaho hash brown potatoes
2 c. plain yogurt
1 c. pared, diced cucumber
1 clove garlic, minced
1 tsp. salt
1/2 tsp. celery seed
1 c. water
2 tbsp. olive oil
1/2 c. chopped walnuts

In a medium saucepan combine potatoes with 1 inch boiling, salted water. Cover; reduce heat. Simmer 7 to 10 minutes, until potatoes are tender. Drain.

In a large bowl combine potatoes, yogurt, cucumber, garlic, salt, celery seed and water; mix well. Gradually stir in oil. Cover. Refrigerate 1 hour or until thoroughly chilled. Serve sprinkled with walnuts. Yield: 6 cups.