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Tarpon Springs Greek Salad with Potato Salad. You've never had greek salad like this before! A layer of potato salad topped with tangy greek salad and homemade dressing. A healthy and delicious lunch or dinner option. Lightened up potato salad made with greek yogurt. | www.delishknowledge.com #glutenfree #vegetarian #lunch #healthy #salad #greeksalad #lowfat #eatinghealthy #potatosalad

Tarpon Springs Greek Salad with Potato Salad

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: salad, lunch, potato salad
  • Method: stove top
  • Cuisine: greek inspired, american

Description

Tarpon Springs Greek Salad with Potato Salad. You’ve never had greek salad like this before! A layer of potato salad topped with tangy greek salad and homemade dressing. A healthy and delicious lunch or dinner option.

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: salad, lunch, potato salad
  • Method: stove top
  • Cuisine: greek inspired, american
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: salad, lunch, potato salad
  • Method: stove top
  • Cuisine: greek inspired, american
Scale

Ingredients

Potato Salad:

  • 1.5# bag of The Little Potato Company potatoes (any variety), halved
  • 2 hard-boiled eggs, halved and sliced thin
  • 4 scallions, sliced
  • 1/2 cup low-fat Greek yogurt
  • 1 teaspoon mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons low-fat mayo
  • 1/2 teaspoon salt/freshly ground pepper

Greek Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt/pepper

Greek Salad: 

  • 2 romaine hearts, torn into small pieces
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup black greek (kalamata) olives
  • 2 tablespoons pepperoncini peppers
  • 1/4 cup very thinly sliced red onion
  • 1/3 cup crumbled feta cheese

Instructions

  1. 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. Remove and rinse with cold water to stop the cooking.
  2. Halve the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the greek yogurt, mustard, vinegar, salt/pepper and mayo. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
  3. Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
  4. Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well. 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.
  5. Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.

Find it online: https://www.delishknowledge.com/tarpon-springs-greek-salad-with-potato-salad/

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