Tarpon Springs Greek Salad with Potato Salad
Greek Salad with Potato Salad! Yes, combining the two into one salad —this is the combo made famous by Louis Pappas’ restaurant in Tarpon Springs. After trying it decades ago, this is the way my family made Greek salad growing up, and I’m excited to share it with you.
I am so excited to share this Tarpon Springs Greek salad recipe with you today. (And I’m currently in Florida while posting this, so it seems even more fitting).
Greek salad with potato salad! Yes, it’s odd, but it’s my number one requested meal from my mom when I go home. It’s creamy potato salad on the bottom topped with Greek salad in a tangy, briny dressing.
This is the Greek salad that I grew up eating, a recipe that my family inherited after my Uncle moved to Clearwater, Florida, and tried this version, made famous by Louis Pappas in Tarpon Springs.
Who would have thought that the combination of Greek salad and potato salad would taste so delicious together?
Ingredient Notes
All the classics go in this Greek salad: romaine, tomatoes, red onion, olives, feta cheese, and pepperoncini peppers. Don’t skimp on those! They add so much tang and mild heat to the overall meal, especially paired with the creamy potato salad.
In fact, I think I might start putting pepperoncini on my potato salad in general because I just love the taste of the two of them together.
This isn’t a traditional Greek salad, like what you’d find in Greece, but it features all the flavors alongside romaine lettuce.
For the potato salad, I use golden potatoes or yellow potatoes, but red potatoes can work too. I prefer full fat mayo for the best taste, but low fat mayo or vegan mayo works. My mom sometimes uses plain Greek yogurt, too, or 1/2 Greek yogurt and 1/2 mayo.
How to Make
Step 1: Cook the Potatoes and Eggs
Cube the potatoes and cover with water. Bring to a boil, then reduce the heat to low and simmer until potatoes are tender, about 10-15 minutes. Take care not to overcook them, they should be just fork tender but not mushy. I usually cook the eggs alongside the potatoes.
Drain and set aside to cool.
Step 2: Make the Potato Salad
Mix together the ingredients for the dressing: the mayo, mustard, vinegar, salt and pepper. Add the potatoes and the eggs and toss until combined. Taste, season as desired, and set aside.
Step 3: Make the Greek Salad
Place all of the ingredients for the salad in a large bowl, then gently toss together. Make the Greek dressing by whisking together all of the ingredients for the dressing.
Step 4: Assemble
Spread the potato salad in whatever serving bowl/plate you are using. I want a thick layer of potato salad, so I prefer to choose a vessel that allows me to pile the potato salad in before adding the salad on top.
Then, mix together the salad with a little dressing. I do about 3 tablespoons or so, just enough to season the salad but not wilt it. Then I pile the salad on top of the potato salad.
How to Serve
Right before serving, drizzle the remaining dressing over the salad. This allows the dressing to soak through both the Greek salad and the potato salad.
The key to this combo is getting a thick scoop of the potato salad with the Greek salad; I use a large spoon to scoop the potato salad out with the salad and place on each plate. This is how my mom makes/serves it, and it ensures that every bite gets a little salad and a little potato.
More Greek-Inspired Recipes
- Greek Orzo Pasta Salad
- Vegan Greek Salad with Tofu Feta
- Tofu Gyros with Tzatziki and Tomato Cucumber Salad
- Greek Couscous Salad
- Cauliflower Shawarma
- Greek Quinoa Zucchini Fritters
If you try this Tarpon Springs Greek Salad recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Tarpon Springs Greek Salad with Potato Salad
Equipment
Ingredients
Potato Salad:
- 2 1/2 pounds red or yellow potatoes
- 3 hard-boiled eggs, halved and sliced thin
- 4 scallions, sliced
- 2/3 cup mayo
- 1 teaspoon dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt/freshly ground pepper
Greek Salad Dressing:
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1 garlic clove minced
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon each: salt and freshly ground black pepper
- 1/4 cup olive oil
Greek Salad:Â
- 2 romaine hearts, torn into small pieces
- 1/2 cup thinly sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup halved kalamata olives
- 2 tablespoons sliced pepperoncini peppers
- 1/4 cup very thinly sliced red onion
- 1/3 cup crumbled feta cheese
Instructions
- Make the potato salad. Place the potatoes in a large stockpan and cover with water by 1 inch. Bring to a boil, then reduce heat and cook until potatoes are just tender, about 10-15 minutes. Remove and rinse with cold water to stop the cooking.
- Chop the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the mayo, mustard, vinegar, salt/pepper. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
- Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
- Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well to just lightly coat. Stir in the feta cheese, then top the salad over the potato salad. Drizzle with remaining salad dressing (you may not need all of it) and serve immediately.
- Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.
We left Tarpon a couple years ago and I CRAVE this salad all the time but the potato salad is just never the same! Thank you for sharing this awesome recipe and helping bring a taste of home to the midwest!
Oh my GOSH- I first had this salad in Tarpon Springs in the 1990s visiting a friend’s uncle (long story) and I was like “What is this MAGIC”. I haven’t had it in years and was thinking about it the other day. So happy to find this here and know it’s not my crazy imagination, it’s a real thing!
I grew up in Florida and had this many times. My mom would make her own version and add avocado and shrimp. Delicious.
Every time we go to Florida we drive about an hr to and hour and a half just to go to hellas.
The most amazing greek salad, chicken souvlaki, saganaki, baklava the list goes on forever. Our favorite waiter when we go there is Noah he is so good with the kids and jokes around with everyone.
I also grew up in Tampa and we used to go to Louis Pappas. I live in the Caribbean now and this salad has been in my head all day. I’m so happy I found this recipe, and am going to make it now. No small creamer potato’s, but I’m craving it, so will just use regular potato’s cut up.
That works!
This was so perfect! I grew up in the Tampa area but now live out of state and was craving this salad and this hit the spot- my Greek husband even loved it!
I’m so glad you liked it!
I grew up in Tampa. My family used to order a similar salad at a Pizza place down the street. We all live in Maine now and often reminisce about the greek salad with potato salad. I can’t wait to try your recipe. Thank you so much for posting!! Jill
We LOVE this salad too! Let me know what you think when you try it!
I fell in love with this dish on a visit to Tampa. I ate it several times, wondering when I could get back to eat it again. And when I stumbled upon this recipe, I wondered if I could be so lucky to have actually gotten the recipe? Yes! It’s fantastic!!! I love that the potato salad is made with Greek yogurt, the geeek salad dressing is fantastic , and combined makes a bowl of delish!! Ty!
We ate this greek salad at Tarpon Springs (Dec 2018) and were blown away. How delicious and we loved visiting there. Their grilled fish with lemon-butter sauce also is magic. Would love to find a recipe for that sauce.
Thank you for the Greek salad recipe, will make it today.
Let me know what you think!
The Greek salad with potato salad was delicious. What a brilliant idea – 2 salads in one! This one will have many repeat performances. Thank you. I will look forward to more delicious recipies from you.
OMG Alex you’ve made my day! I’ve been thinking about this potato salad and googled and there you were talking about Pappas & Tarpon Springs. What delicious memories I have of that place and that salad. We were going there when it was just a hole in the wall before they built the new restaurant. I ate that salad throughout both my pregnancies (my boys are now 24 & 20). Thanks for your post and the recipe. I’m going to give it a shot!
So happy to hear this! Let me know if you try it.
Alex, we used to eat at Pappa’s. My husband is from Dunedin. I made it today and it was outstanding!!! Thank you.
So glad you liked it!
How many people does this recipe yield
4