Wednesday, April 21, 2010

Greek Potato Salad

This recipe comes from the beloved, but now gone, Pappas' restaurant in Tarpon Springs. You don't have to have all the ingredients to make this salad.  I don't usually put on green pepper, anchovy, or shrimp.

Potato Salad:
6 baking potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup mayonnaise
2-3 tablespoons dressing
Salt to taste

Greek Salad:
1 medium head iceberg lettuce
3 cups potato salad
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese
1 green bell pepper, cut into 8 rings
4 canned beet slices
4 large shrimp, cooked and peeled

12 Greek olives
12 Greek Salonika peppers (from a jar) or pepperoncini peppers
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
anchovies
Dressing
1/2 cup distilled white vinegar
1/2 cup olive oil
1/4 cup water
2 tsp or so of Oregano
1/2 tsp salt, freshly ground black pepper


Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with dressing; add chopped green onions; toss. In small bowl combine parsley, mayonnaise and salt. Add to potatoes; mix well.

Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with dressing. Serve at once.

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