There seem to be a lot of ingredients in this recipe, but it is worth it.
Greek Potato Salad
2 medium onions or 4 green onions
1/4 c finely chopped fresh parsley
1/2 c mayonnaise
1 large head lettuce
3 c potato salad (above)
2 tomatoes, cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado peeled and cut into wedges
4 portions feta cheese
1 green pepper, cut into 8 rings
4 slices canned cooked beets
12 black olives (Greek style)
1/2 c vinegar
1/4 c each of olive oil and salad oil blended with oregano
Boil the potatoes in the jackets for about 30 minutes or until tender but not soft when tested. Drain, cool and peel the potatoes and when cold, slice into a bowl. Cut onions into thin slices and chop the parsley. Add to the potatoes. Fold in the mayo.
Line a large platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound in center. Cover with the remaining lettuce which has been shredded. Place the tomato wedges around the outer edge 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 crumbled on top of the salad, with the green pepper slices over all. On the very top, place the sliced beets. The olives, 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 toast can be served with this. Salad for 4.
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