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Tarpon Springs Greek Salad with Potato Salad

A bowl of fresh Tarpon Springs Greek salad with potato salad, lettuce, tomatoes, cucumber, red onion, feta cheese, and dressing on the side, served with a fork on a light gray surface.
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4.91 from 10 votes
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.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

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: 

  • 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.

Nutrition

Serving: 1servingCalories: 463kcalCarbohydrates: 37gProtein: 9gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 101mgSodium: 604mgPotassium: 1111mgFiber: 5gSugar: 4gVitamin A: 3684IUVitamin C: 35mgCalcium: 104mgIron: 3mg
Course: lunch, potato salad, Salad
Cuisine: American, Greek-Inspired
Author: Alexandra Caspero