The Famous Greek Salad potato salad from Tarpon Springs, FL!
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This Greek salad Potato Salad from Tarpon Springs, FL, has made a big impression. You’ve been requesting this recipe for over a year now, so I looked into it, researched it, and made my version of it. I’ve never been to Tarpon Springs, but I’ve heard so much about this cute little Greek town in Florida that I can’t wait to visit and try the original Greek Salad Potato Salad for myself.
Where did Greek salad potato salad originate?
In the 1920s, Louis M. Pappas and his wife opened a small Greek restaurant in Tarpon Springs, FL. It was called Pappa’s Restaurant, and Louis created all of the recipes. Greek salad potato salad was one of those, and it’s still being made and sold today. The original restaurant isn’t open anymore, but you can find Pappa’s Market Cafe’s all over the Tampa Bay area now. If you live there or are visiting, I definitely recommend that you try it!
From what I could tell, Pappa’s Greek salad potato salad is creamy potato salad on top of traditional Greek salad. You’ll get the creaminess from the potato salad combined with the crisp fresh vinegary Greek salad. It’s a delicious combination, so let me tell you how to make it!
The Potato Salad
Make the potato salad first because the potatoes take a little bit to cook, and you’ll want to chill the finished potato salad in the refrigerator for at least an hour. If you want to make dinner even easier, you can make the potato salad the day before and store it in an airtight container in the refrigerator.
Always start with a cold pot of water. If you add your potatoes to a boiling pot of water, the outside cooks faster than the inside of the potato. Your potatoes will end up being mushy on the outside when the inside is thoroughly cooked, and your potato salad may turn into chunky mashed potatoes.
Vinegar and potatoes are best friends. The vinegar wakes up the potatoes and gives acidity to the richness of the mayonnaise and yogurt. Your potato salad won’t be as bright and flavorful without it.
- Russet Potatoes –peeled and cubed
- Plain yogurt –or greek yogurt
- Red wine vinegar –
- salt and black pepper to taste
- Dried dill –leave it out, or you can use fresh dill if you have it on hand
Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork-tender—about 15 minutes. Drain the water and place the potatoes in a mixing bowl.
While still warm and ready to absorb the most flavor, season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed.
Chill the potato salad in the refrigerator for an hour or overnight.
The Greek Salad
I’m a firm believer that more is better when it comes to salad. The more herbs and vegetables, the better! I’ve even seen people put boiled eggs and anchovies into their salads, so give it a try.
Also, traditional Greek salad is made with romaine lettuce. That’s what I listed in the recipe. However, I usually have a variety of baby lettuces that I use for my salads. You can use your favorite lettuce mixes or follow the recipe.
- Romaine lettuce –washed and thinly sliced
- English cucumber –peeled and diced
- Scallions –thinly sliced and swished around in a bowl of cold water to remove the dirt
- Small bell pepper –sliced into thin rings or large bell pepper cut into bite-sized pieces
- Chopped parsley –you could add dill, basil, mint, or whatever you have
- Grape tomatoes –halved or any tomato you have on hand
- Kalamata olives –pitted and halved
- Pepperoncini peppers –sliced because if you leave them whole, there will be a fight over them
- Feta cheese –crumbled from a block. It has so much more flavor than pre-crumbled
- Dried oregano
The Salad Dressing
Make sure to use a really good quality extra virgin olive oil that’s cold-pressed. Greek olive oil is my favorite. I use red wine vinegar for my dressing, but balsamic vinegar or lemon juice would be delicious too.
You can make the dressing in a separate bowl or pour it all right over the salad mix. Just remember to mix it really well to combine all of the flavors.
- Extra virgin Olive oil
Combine all of the salad ingredients in a large bowl. When ready to serve, add the dressing and toss to coat.
Why this will become your barbeque go-to
- Creamy potato salad
- Bright, crisp Greek Salad
- Combination of rich and creamy with fresh and vinegar
- Make ahead and pull together when ready!
Serve the Greek Salad Potato Salad
Greek salad potato salad makes a great vegetarian main course or a side to any meat. It’s perfect for a barbeque or to make when you don’t want to heat up the kitchen. All you do is place the potato salad in a large serving bowl or spread out on a platter, then top it with the Greek salad.
Although, if you’re like me, I want to serve them separately. So, I leave my potato salad in one bowl and my salad in another. Put your potato salad in the bowl for each individual serving, then top with the dressed salad.
Your Greek salad potato salad will be a hit!
More Salad Recipes:
- GREEK STYLE POTATO SALAD – 2 WAYS
- Greek-Style Potato & Green Bean Salad
- Maroulosalata: Greek Lettuce Salad
- Mediterranean Green Bean Salad
- Greek Black-Eyed Peas Salad
For the Potato Salad:
- 1 and 1/2 pounds (about 6) Russet Potatoes, peeled and cubed
- 1/2-3/4 cup mayonnaise
- 1/4 cup plain yogurt
- 2-3 tablespoons vinegar
- salt and black pepper to taste
- 1 teaspoon dried dill or 1 tablespoon fresh dill
The Greek Salad:
- 1 head Romaine lettuce, washed and thinly sliced
- 1 English cucumber, peeled and diced
- 4 scallions, thinly sliced
- 1 bell pepper, sliced into thin rings
- 1/4 cup finely chopped parsley
- 15 grape tomatoes, halved
- 12 olives, pitted and halved
- 2-3 peperoncini peppers, sliced
- 3-4 ounces feta cheese, crumbled
- 1 teaspoon dried oregano
The Salad Dressing:
- 1/3 cup olive oil
- 1/4 cup vinegar
- 1/2 teaspoon salt
Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl.
Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed.
Chill the potato salad in the refrigerator. This can be done overnight or for an hour.
Make the Greek Salad: Combine all of the salad ingredients in a large bowl and add the dressing. Toss to coat.
Serve: Place the potato salad in a large serving bowl and top with the greek salad. Kali Orexi!
Optional: Add boiled eggs, anchovies, and more herbs to the salad if desired.
Make the potato salad the day before and store it in an airtight container in the refrigerator.
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