Greek Salad
Katheryn Bowyer
ingredients
- Potato Salad:
- 2 pounds medium red bliss potatoes
- 1 large sweet onion, finely chopped
- 3 tablespoons red wine vinegar
- 2 teaspoons salt
- 1 cup mayonnaise
- Salad Ingredients:
- 1 large head of lettuce
- 3 cups potato salad
- 1 bunch watercress
- 2-3 tomatoes cut into wedges
- 2 peeled cucumbers cut lengthwise into fingers or wedges
- 1-2 avocados, peeled and cut into wedges
- Feta cheese
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 pound cooked medium shrimp
- 12 Greek black olives
- 8 fancy cut radishes
- 8 whole green onions
- Greek style green peppers
- Oregano
- Salad Dressing:
- 3/4 cup olive oil
- 2 teaspoons dry mustard
- 1/4 cup red wine vinegar
directions
- 1
For potato salad: Boil unpeeled potatoes in unsalted water. While potatoes are cooking, soak chopped onions in the vinegar. When potatoes are done, cool slightly and peel, then cut in cubes or slices. Add onion and vinegar mixture to still warm potatoes. Sprinkle in the salt and mix in the mayonnaise.
- 2
Line a large platter with outside lettuce leaves. Place the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the watercress on top of this. Place the tomato wedges around the outer edge of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of feta cheese should be arranged on the top of the salad, with the red and green pepper slices over all. On the very top place the shrimp. The olives, Greek peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the salad dressing (more or less may be used.) Sprinkle the oregano over all and serve at once.
notes
This is called a “salad for 4 persons” but it serves many more.
Source: Louis Pappa's Famous Greek Salad
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