Tarpon Springs Greek Salad With Potato Salad Recipes

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GREEK SALAD POTATO SALAD FROM TARPON SPRINGS



Greek Salad Potato Salad from Tarpon Springs image

Provided by Dimitra Khan

Categories     Salad

Number Of Ingredients 19

1 and 1/2 pounds (about 6) Russet Potatoes, peeled and cubed
1/2-3/4 cup mayonnaise
1/4 cup plain yogurt
2-3 tablespoons vinegar
salt and black pepper to taste
1 teaspoon dried dill or 1 tablespoon fresh dill
1 head Romaine lettuce, washed and thinly sliced
1 English cucumber, peeled and diced
4 scallions, thinly sliced
1 bell pepper, sliced into thin rings
1/4 cup finely chopped parsley
15 grape tomatoes, halved
12 olives, pitted and halved
2-3 peperoncini peppers, sliced
3-4 ounces feta cheese, crumbled
1 teaspoon dried oregano
1/3 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt

Steps:

  • Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl. Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed. Chill the potato salad in the refrigerator. This can be done overnight or for an hour. Make the Greek Salad: Combine all of the salad ingredients in a large bowl and add the dressing. Toss to coat. Serve: Place the potato salad in a large serving bowl and top with the greek salad. Kali Orexi!

TARPON SPRINGS GREEK SALAD WITH POTATO SALAD



Tarpon Springs Greek Salad with Potato Salad image

Tarpon Springs Greek Salad with Potato Salad. You've never had greek salad like this before! A layer of potato salad topped with tangy greek salad and homemade dressing. A healthy and delicious lunch or dinner option.

Provided by Alex Caspero

Categories     salad

Time 45m

Number Of Ingredients 21

1.5# bag of The Little Potato Company potatoes (any variety), halved
2 hard-boiled eggs, halved and sliced thin
4 scallions, sliced
1/2 cup low-fat Greek yogurt
1 teaspoon mustard
1 tablespoon white vinegar
2 tablespoons low-fat mayo
1/2 teaspoon salt/freshly ground pepper
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon salt/pepper
2 romaine hearts, torn into small pieces
1/2 cup thinly sliced cucumber
1/2 cup halved cherry tomatoes
1/4 cup black greek (kalamata) olives
2 tablespoons pepperoncini peppers
1/4 cup very thinly sliced red onion
1/3 cup crumbled feta cheese

Steps:

  • Make the potato salad. Place the potatoes in a large stockpan and cover with water by 1 inch. Bring to a boil, then reduce heat and cook until potatoes are just tender. Remove and rinse with cold water to stop the cooking.
  • Halve the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the greek yogurt, mustard, vinegar, salt/pepper and mayo. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
  • Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
  • Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well. Stir in the feta cheese, then top the salad over the potato salad. Drizzle with remaining salad dressing (you may not need all of it) and serve immediately.
  • Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.

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