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Greek Style Potato Salad

garden.fresh's picture
Ingredients
  Potatoes 8 Medium
  Onion 1 Large
  Green pepper 1 Large
  Mayonnaise 1 Cup (16 tbs)
  Parsley flakes 1 Tablespoon
  Lettuce leaves 10
  Celery stalks 2
  Radishes 1 Bunch (100 gm)
  Pickled beet slices 1 Can (10 oz), drained
  Stuffed green olives 1 Medium
  Ripe olives 1 Medium, pitted and drained
  Spring onions 1 Bunch (100 gm)
  Cheese 8 Ounce, cubed
  Corn oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Oregano 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Boil potatoes in jacket; cool.
Peel and slice crosswise.
Slice onion and green pepper crosswise.
Mix together with mayonnaise, parsley flakes, salt and pepper.
Line platter with lettuce leaves.
Mound potato salad on lettuce.
Cover and refrigerate for at least 2 hours.
Cut celery into sticks; clean radishes and make radish roses.
Stack celery, radishes, beets, olives, spring onions and cheese over potato salad.
Mix remaining in gredients.
Pour over salad just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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