Greek Salad Potato Salad from Tarpon Springs

Print the recipe:https://www.dimitrasdishes.com/greek-salad-potato-salad-from-tarpon-springs/

Ingredients
For the Potato Salad:

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
The Greek Salad:

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
The Salad Dressing:

1/3 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
Instructions
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!

Notes
Optional: Add boiled eggs, anchovies, and more herbs to the salad if desired.

Make the potato salad the day before and store it in an airtight container in the refrigerator.




Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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