Tarpon Springs Style Greek Salad with Potato Salad
Description
You may do a double take when you see a Greek lettuce salad served on top of potato salad. Although it may seem strange, it works. Not only does it work, it is fantastic. If you can go to the Tampa area to taste it for yourself, try making it at home. You
Ingredients
Potato Salad:
2 1/2 lb. red skinned potatoes
2 green onions, diced
3 T. olive oil mayonnaise
2 T. Greek vinaigrette
salt and pepper, to taste
Greek Salad:
Romaine lettuce, spring mix, arugula mixture
green bell pepper, diced
cucumber, sliced
tomatoes, sliced
beets, diced
garbanzo beans, drained
pepperoncini peppers, sliced or whole
Kalamata olives
red onion, sliced
Feta cheese, crumbled
Greek vinaigrette
freshly ground black pepper, to taste
Directions
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Potato salad:
Dice the potatoes into 1 inch cubes; add to a pot of boiling water; cook until fork tender, about 12-15 minutes; drain; set potatoes aside to cool completely.
Mix cooled potatoes with the green onions, mayonnaise and Greek vinaigrette; add salt and pepper, to taste. Place potato salad in the refrigerator to cool for at least 1 hour.
6 potato salad servings.
Assembly of the salad:
While potatoes are cooling, toss lettuce mixture in a bowl; top with bell pepper, cucumber, tomatoes, beets, garbanzo beans, pepperoncini peppers, Kalamata olives, green onions; sprinkle with feta cheese.
The potato salad can be served under the lettuce salad as they do in the Tarpon Springs restaurants, on the side or on top. Add freshly ground black pepper and Greek vinaigrette.
6 servings.