Louis Pappas' Famous Greek Salad Recipe
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based on 5 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Potato Salad:
6 potatoes
4 green onions, finely chopped
1/4 cup fresh parsley, chopped
1/2 green onions, sliced
1/2 cup mayonnaise
1 - 2 tablespoons red wine vinegar
salt and pepper to taste
Greek Salad:
1 medium head of iceburg lettuce
3 cups potato salad (above)
12 sprigs watercress
2 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into 8 fingers
1 avocado, peeled and cut into wedges
Juice from 1/2 lemon
4 (3" squares) feta cheese
1 green pepper, sliced into 8 slices
4 canned beet slices
4 large shrimp, cooked and peeled
12 Greek olives
12 Pepperoncini peppers from a jar
8 radishes
4 whole green onions
1/2 cup olive oil
1/2 cup distilled white vinegar
Dried oregano
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Directions: |
Directions:Make Potato Salad:
Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cook until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley; sliced green onions, mayonnaise and salt. Add to potatoes; mix well.
Line large platter with outside of lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad; top with watercress. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Sprinkle lemon juice on avocado to prevent browning. Add avocado. Arrange feta on top of salad; place green pepper rings, beets and shrimp on top of feta. Place olives, Pepperoncini, radishes and green onions around the edges. Sprinkle with olive oil and vinegar. Sprinkle oregano on top; serve at once. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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