Greek Potato Salad - Tarpon Springs Famous Recipe!

Name: Greek Potato Salad - Tarpon Springs Famous Recipe!
Total time: 25 min
Ingredients: 1 Potato, peeled cubed; ½–¾ cups Mayonnaise; ¼ cups Yoghurt; 2–3 tbsp Vinegar; ½ tsp Salt; Black pepper; 1 tsp Dill, dried; 1 head Romaine lettuce, thinly sliced; 1 Cucumber, peeled diced; 4 Scallion, thinly sliced; 1 Bell pepper, sliced; ¼ cups Parsley, finely chopped; 15 Cherry tomato, halved; 12 Olive, pitted halved; 2–3 Pepperoncini, sliced; 3–4 oz Feta cheese; 1 tsp Oregano, dried; ⅓ cups Olive oil; ¼ cups Red wine vinegar

By Dimitra's Dishes · 25 min

Ingredients

Potato · peeled cubed1
Mayonnaise½–¾ cups
Yoghurt¼ cups
Vinegar2–3 tbsp
Salt½ tsp
Black pepper
Dill · dried1 tsp
Romaine lettuce · thinly sliced1 head
Cucumber · peeled diced1
Scallion · thinly sliced4
Bell pepper · sliced1
Parsley · finely chopped¼ cups
Cherry tomato · halved15
Olive · pitted halved12
Pepperoncini · sliced2–3
Feta cheese3–4 oz
Oregano · dried1 tsp
Olive oil⅓ cups
Red wine vinegar¼ cups

Instructions

Put the potatoes in a pot, cover with cold water and add a teaspoon of salt. Bring to a boil, then reduce to medium and boil for about 15 minutes, until fork-tender. Drain and transfer to a mixing bowl.
Season the warm potatoes with salt and black pepper. Add the mayonnaise, yogurt and vinegar and toss to coat. Add the dill, toss again, then taste and adjust the seasoning.
Chill the potato salad in the refrigerator, for an hour or overnight.
Combine all the Greek salad ingredients in a large bowl with the dressing and toss to coat.
Put the potato salad in a large serving bowl and top with the Greek salad.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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