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If you’ve ever visited Tarpon Springs, Florida — the “Sponge Capital of the World” with its strong Greek heritage — you’ve likely encountered the legendary Greek salad with potato salad. This unique layered creation combines the crisp, vibrant freshness of a traditional Horiatiki (Greek village salad) with a creamy, tangy potato salad base. It’s a beloved staple in Greek-American diners and restaurants, offering the best of both worlds: hearty satisfaction from the potatoes and bright Mediterranean flavors from the veggies, olives, and feta.
Unlike a plain Greek salad or standard potato salad, this version elevates a simple meal into something special. The potato salad acts as a rich foundation, absorbing the tangy dressing from the top layer while providing creaminess that contrasts beautifully with crunchy cucumbers, juicy tomatoes, and briny Kalamata olives. It’s perfect for summer picnics, potlucks, barbecues, or as a light main dish. Best of all, it’s easy to prepare at home with everyday ingredients.
This recipe draws inspiration from classic Greek-American traditions, particularly those popularized in Florida’s Greek community. It’s hearty enough to serve as a standalone lunch yet light and refreshing thanks to the abundance of fresh produce. Let’s dive into how to make this crowd-pleasing dish that has fans raving about its perfect balance of textures and tastes.
Why You’ll Love This Greek Salad with Potato Salad
This fusion isn’t just delicious — it’s versatile and nutritious. The potato base adds filling carbs and protein (especially with optional hard-boiled eggs), while the Greek salad layer delivers vitamins from tomatoes, cucumbers, and peppers, plus heart-healthy olive oil and antioxidants from oregano. It’s naturally gluten-free and can be adapted for vegetarian diets.
The contrast is what makes it shine: creamy and cool below, crisp and zesty above. It’s a complete meal in one bowl, and the flavors meld beautifully as it sits, making it ideal for make-ahead meals.
Ingredients
For the Potato Salad Base:
- 2 1/2 pounds red or yellow potatoes (Yukon Gold or similar work best for creaminess)
- 3 hard-boiled eggs, peeled and thinly sliced (optional but traditional in many versions)
- 2/3 cup mayonnaise
- 1/4 cup plain Greek yogurt (for extra tang and lightness)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 4 scallions (green onions), thinly sliced
- 1 teaspoon garlic powder or 1 minced garlic clove
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the Greek Salad Topping:
- 1 head romaine lettuce, washed and thinly sliced or chopped
- 1 English cucumber, peeled and diced
- 4 medium ripe tomatoes, cut into wedges or chunks (or 1 pint cherry tomatoes, halved)
- 1 green bell pepper, cored and thinly sliced into rings
- 1/2 small red onion, thinly sliced
- 1 cup pitted Kalamata olives, halved
- 1/4 cup fresh parsley, finely chopped
- 1 block (about 8 oz) Greek feta cheese, cut into slabs or crumbled
- 1 1/2 teaspoons dried oregano
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons red wine vinegar (adjust to taste)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the potatoes: Wash the potatoes and cut them into bite-sized chunks (no need to peel if using thin-skinned varieties like red or Yukon Gold). Place in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender but not mushy. Drain and let cool slightly.
- Make the potato salad base: In a large bowl, combine mayonnaise, Greek yogurt, red wine vinegar, Dijon mustard, garlic, salt, and pepper. Mix until smooth. Add the cooled potatoes, sliced hard-boiled eggs (if using), and scallions. Gently fold to coat evenly. Taste and adjust seasoning. Spread this mixture evenly in the bottom of a large serving bowl or platter to form the base layer. Refrigerate while preparing the topping.
- Prep the Greek salad veggies: In a separate large bowl, combine romaine lettuce, cucumber, tomatoes, green bell pepper, red onion, Kalamata olives, and fresh parsley.
- Dress the topping: Drizzle with extra virgin olive oil and red wine vinegar. Sprinkle with dried oregano, salt, and pepper. Toss gently to combine, being careful not to over-mix and make it soggy.
- Assemble the dish: Spoon or arrange the dressed Greek salad mixture over the potato salad base, creating a distinct layered look. Top with slabs or crumbles of feta cheese. For extra authenticity, add a final sprinkle of oregano and a light drizzle of olive oil.
- Serve: Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld, or serve immediately. Enjoy chilled or at room temp.
Tips for the Best Results
Use high-quality extra virgin olive oil and real Greek feta in brine for authentic flavor — it makes a huge difference. Don’t overcook the potatoes; they should hold their shape. For a lighter version, reduce mayo and increase yogurt. Soak sliced red onions in cold water for 10 minutes to mellow their sharpness.
Variations
- Make it vegan: Skip eggs and feta; use vegan mayo and a plant-based cheese alternative.
- Add protein: Top with grilled chicken, shrimp, or chickpeas.
- Herb boost: Incorporate fresh dill or mint for extra Greek flair.
- No-mayo version: Use a lemon-olive oil vinaigrette for the potato base instead.
- Spicy twist: Add a pinch of red pepper flakes.
Serving Suggestions
Pair this with grilled souvlaki, lamb chops, or pita bread. It’s excellent alongside seafood or as part of a mezze spread. For drinks, try a crisp white wine like Assyrtiko or ouzo.
Fun Facts and Cultural Context
This dish originated in Tarpon Springs, where Greek sponge divers settled in the early 1900s. Restaurants like Louis Pappas popularized the potato salad layer, turning a simple village salad into a hearty American-Greek creation. It’s a testament to how immigrant communities adapt traditions, blending fresh Mediterranean ingredients with comforting American-style potato salad.
Nutrition (per serving, approx. 6-8 servings)
Calories: ~380, Carbohydrates: 32g, Protein: 10g, Fat: 25g, Fiber: 5g, Sugar: 6g. Rich in vitamins A and C from veggies, plus healthy fats from olive oil.
This Greek salad with potato salad is more than a recipe — it’s a celebration of flavor fusion. Try it today and bring a taste of Greek-American heritage to your table!
Greek Salad with Potato Salad
A delicious layered fusion of creamy potato salad base topped with fresh, traditional Greek salad veggies, olives, and feta – inspired by Tarpon Springs Greek-American cuisine.
Ingredients
Equipment
Method
- Boil potato chunks until tender (12-15 minutes), drain, and cool slightly.
- Mix mayo, yogurt, vinegar, mustard, garlic, salt, and pepper for dressing.
- Combine cooled potatoes, eggs (if using), and scallions with dressing; layer in serving bowl.
- In another bowl, toss lettuce, cucumber, tomatoes, pepper, onion, olives, and parsley with oil, vinegar, oregano, salt, and pepper.
- Top potato base with Greek salad mixture and finish with feta slabs.
- Rest 10-15 minutes, then serve.
Notes
Best served fresh; refrigerate leftovers up to 2 days. Adjust vinegar for tanginess.
