Louis Pappas Famous Greek Salad
From: Tampa Treasures Cookbook by The Junior League of Tampa
With minor changes
Potato Salad:
6 boiling potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup mayonnaise
1 to 2 tablespoons red wine vinegar 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
4 anchovy filets
12 Greek olives
12 Greek Salonika peppers (from a jar)
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
1/2 cup distilled white vinegar
1/2 cup olive oil
Oregano
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 vinegar and salt; 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 vinegar, then oil. Sprinkle oregano on top; serve at once. Serve with toasted garlic bread.