Greek Pita Salad with Potatoes

1. Heat oven to 350°F.
2. On large baking sheet, arrange torn pita in even layer; bake until crisp, about 15 minutes. Cool.
3. Meanwhile, in large saucepan, bring 5 cups water to a boil. Add potatoes. Return to a boil; reduce heat and simmer until tender, about 2 minutes. Drain; cool.
4. In large bowl, combine pita, potatoes, tomatoes and cucumber. Add dressing; toss lightly to coat.
5. Place romaine in large serving bowl. Mound vegetables over lettuce. Sprinkle with olives and green onion.

Dressing

1. In blender container, combine feta cheese, yogurt, dill, mint and garlic; process until smooth.
2. Season to taste with salt and pepper.