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

Steps

1. Potato salad:
2. 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.
3. 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.