LOUIS PAPPAS’ FAMOUS GREEK POTATO SALAD

Pappas is a restaurant in Tarpon Springs, Florida

6 boiling potatoes	
1/2 cup mayonnaise
2 med onions or 4 green onions	
salt to taste
1/2 cup thinly sliced green onions

SALAD INGREDIENTS

1 lg head lettuce	
3 c potato salad
12 sprigs watercress (or roka)	
4 portions feta cheese
2 tomatoes, cut into 6 wedges each	
4 whole green onions
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, peeled and cut into wedges	
1 green pepper, cut into 8 rings	
4 anchovy filets
4 slices canned cooked beets	
12 black olives (Greek)
12 medium hot Salonika peppers (bought in bottles) or pepperocini
4 peeled and cooked shrimp	
4 fancy cut radishes
1/2 cup each olive and salad oil, blended	
oregano
1/2 cup distilled white vinegar

POTATO SALAD:  Boil the potatoes in the jackets for about 30 minutes 
or until tender but not soft when tested.  Drain, cool and peel the 
potatoes when cold; slice into a bowl.  Cut onions into thin slices 
and chop the parsely.  Add the potatoes and sprinkle lightly with salt.
Fold in the mayonnaise, using more if necessary to hold salad together
tightly.

Line a large platter with the outside lettuce leaves and place 3 cups 
of the potato salad in a mound, in the center of the platter.  Cover 
with the remaining lettuce, which has been shredded.  Arrange the 
roka or watercress on top of this.  Place the tomato wedges around 
the outer edge of salad with a few on 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 green pepper 
slices over all.  On the very top, place the sliced beets with a 
shrimp on each beet slice and an anchovy filet on the shrimp.  The 
olives, peppers and green onions can be arranged as desired.  The 
entire salad is then sprinkled with vinegar and then with the blended 
oil.   Sprinkle the oregano over all and serve at once.   

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