Greek Style Potato Salad
|Green pepper||1 Large|
|Mayonnaise||1 Cup (16 tbs)|
|Parsley flakes||1 Tablespoon|
|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)|
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.