Greek Potato Salad

American potato served with Greek salad style vegetables. Vegetables are drizzled with olive oil and red wine vinegar.

Ingredients -

Potato Salad:
5 pounds Potatoes, boiled until tender, chopped into bite size pieces
2 medium Onions, minced
1 large Green Pepper, minced
4 or 5 cloves Garlic, minced
8 Eggs, hard cooked, finely chopped
1 capful White Vinegar
1/3 cup Mayonnaise
Parsley, salt and pepper to taste

Greek Salad:
Romaine Lettuce
Tomatoes, cut in wedges
12 Black Olives
Fresh Mushrooms
1 peeled Cucumber, sliced
4 whole Green Onions
1 Red Onion, sliced
4 slices cooked Beets
Feta Cheese

1/2 pound Shrimp, boiled in New Orleans Shrimp Boil
Olive Oil
Red Wine Vinegar

Preparation:

Potato Salad:
1. Toss potatoes, onions, green pepper, garlic, hard cooked eggs, white vinegar and mayonnaise in large bowl.

2. Season with parsley, salt and pepper.

Greek Salad:
1. Place Romaine leaves on serving platter. Mound potato salad into center of platter.

2. Arrange tomato wedges, black olives, fresh mushrooms, cucumbers, green onions, red onions, beets, Feta cheese and boiled shrimp around outside of potato salad.

3. Sprinkle with oil and red wine vinegar.

Cooking Tip

Beets

Beets can be found in most produce departments and farmers markets.

Cooking Tip

New Orleans Shrimp Boil

Shrimp boils come in a variety of different dry and liquid forms and are pre-seasoned to affect the overall flavor of the seafood they are used with.