GREEK POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
- Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
- Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
LOUIS PAPPAS GREEK POTATOE SALAD
Louis Pappas Greek Salad For 4 salads: Potato Salad 6 potatoes 1/4 cup fresh parsley, finely chopped 1/2 cup whole green onions, thinly sliced 1/2 cup mayonnaise 1 to 2 tablespoons red wine vinegar Salt to taste 1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes. 2. Cool until you can handle them. 3. Peel potatoes; cut into chunks in large bowl. 4. Sprinkle with vinegar and salt; add chopped green onions; toss. 5. In small bowl combine parsley, sliced green onions, mayonnaise and salt. 6. Add to potatoes; mix well.
Provided by sydfris
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Louis Pappas Greek Salad For 4 salads: Potato Salad 6 potatoes 1/4 cup fresh parsley, finely chopped 1/2 cup whole green onions, thinly sliced 1/2 cup mayonnaise 1 to 2 tablespoons red wine vinegar Salt to taste 1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes. 2. Cool until you can handle them. 3. Peel potatoes; cut into chunks in large bowl. 4. Sprinkle with vinegar and salt; add chopped green onions; toss. 5. In small bowl combine parsley, sliced green onions, mayonnaise and salt. 6. Add to potatoes; mix well.
Nutrition Facts : Calories 432 calories, Fat 20.340925 g, Carbohydrate 56.9815825 g, Cholesterol 9.88 mg, Fiber 7.4777501386404 g, Protein 6.795515 g, SaturatedFat 4.09202 g, ServingSize 1 1 Serving (366g), Sodium 242.246 mg, Sugar 49.5038323613596 g, TransFat 16.0767925 g
LOUIS PAPPAS' FAMOUS GREEK SALAD
This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.
Provided by DailyInspiration
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
- Arrange the watercress on top of this.
- Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
- Place the avocado slices around the outside.
- Place crumbled feta on top of the salad, with the green papper slices over all.
- On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
- The olives, peppers and green onions can be arranged as desired.
- The entire salad is then sprinkled with the vinegar and then with the oil.
- Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.
SALATA PATATON - GREEK POTATO SALAD
Now I love potato salad and this one is so different than my favorite - German potato salad :) From the September 19, 2008 edition of Athens' Plus Magazine. It was listed to go with a meal of European Barracuda!
Provided by ThatSouthernBelle
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
- When done, remove with a slotted spoon and allow to cool.
- Peel, cut into wedges in bowl, add the parsley and mint and mix well.
- In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
- Pour over the potatoes.
Nutrition Facts : Calories 394.3, Fat 12.3, SaturatedFat 1.8, Sodium 22.9, Carbohydrate 65.9, Fiber 8.2, Sugar 3.3, Protein 7.5
LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)
Provided by brainey
Number Of Ingredients 24
Steps:
- Line a lrge platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound, in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all. On the very top place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the vinegar and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad. POTATO SALAD Boil the potatoes in the jackets for abour 30 minutes or until tender but not soft, when tested. Drain, cool and peel the potatoes when cold, slice into a bowl. Cut onions and pepper into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the sald dressing using more if necessary to hold salad together lightlhy.
GREEK POTATO SALAD
My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?
Provided by evelynathens
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
Nutrition Facts : Calories 486.9, Fat 27.4, SaturatedFat 3.8, Sodium 413, Carbohydrate 56.4, Fiber 7.5, Sugar 2.9, Protein 6.8
LIGHT AND EASY GREEK POTATO SALAD
Light, easy, hard to mess up, easily multiplied.
Provided by UAReba
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g
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