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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potato Salad Base
  • 2.5 pounds red or yellow potatoes cut into chunks
  • 3 hard-boiled eggs optional, sliced
  • 2/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 4 scallions thinly sliced
  • 1 tsp garlic powder
  • 0.5 tsp salt
Greek Salad Topping
  • 1 head romaine lettuce chopped
  • 1 English cucumber diced
  • 4 tomatoes cut into chunks
  • 1 green bell pepper sliced
  • 0.5 red onion thinly sliced
  • 1 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
  • 8 oz feta cheese block, in slabs
  • 1.5 tsp dried oregano
  • 1/4 cup extra virgin olive oil
  • 2-3 tbsp red wine vinegar

Equipment

  • Large pot
  • Mixing bowls
  • Serving platter or bowl
  • Knife and cutting board

Method
 

  1. Boil potato chunks until tender (12-15 minutes), drain, and cool slightly.
  2. Mix mayo, yogurt, vinegar, mustard, garlic, salt, and pepper for dressing.
  3. Combine cooled potatoes, eggs (if using), and scallions with dressing; layer in serving bowl.
  4. In another bowl, toss lettuce, cucumber, tomatoes, pepper, onion, olives, and parsley with oil, vinegar, oregano, salt, and pepper.
  5. Top potato base with Greek salad mixture and finish with feta slabs.
  6. Rest 10-15 minutes, then serve.

Notes

Best served fresh; refrigerate leftovers up to 2 days. Adjust vinegar for tanginess.