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I am SO excited to share this recipe with you today. And, I’m currently in Florida while posting this one so it seems even more appropriate.
Greek salad with potato salad!? Oh my goodness, I can’t even explain to you how deliciously weird this one is. It’s creamy potato salad on the bottom topped with greek salad in a tangy, briny dressing. It hits all the spots and is my number 1 requested meal from my mom when I go home.
This is the greek salad that I grew up eating, a recipe that my family inherited after my Uncle moved to Clearwater, Florida and tried this version, made famous from Pappas in Tarpon Springs. Who would have thought that the combination of greek salad and potato salad would taste so delicious together?
To make this recipe come together at lightning speed, I rely on creamer potatoes from The Little Potato Company. I know that homemade potato salad can seem like an arduous task, but using little potatoes cuts down immensely on time.
To start, no washing and scrubbing required– the potatoes are all ready to go. The skin is thin enough that you don’t have to peel either. Then, simply half (or leave whole, if desired- they are small enough!), boil and toss with a tangy greek yogurt dressing.
That’s it! Potato salad made in a flash. To keep this one a little lighter, I’m using greek yogurt as a base instead of mayo. I promise it tastes just as creamy and flavorful as mayo, without as much fat and a little more protein.
Then, you’re ready to make the greek salad. All the classics go in this one: romaine, tomatoes, red onion, olives, feta cheese and pepperoncini peppers. Don’t skimp on those! They add so much tang and mild heat to the overall meal, especially paired with the creamy potato salad. In fact, I think I might start putting pepperoncini on my potato salad in general because I just love the taste of the two of them together.
To serve, spread the potato salad in whatever serving bowl/plate you are using. Then, mix together the salad with the dressing and pile on top. Use a large spoon to scoop the potato salad out with the salad and place on each plate. This is how my mom makes/serves it and it ensures that every bite gets a little salad and a little potato.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Thanks again to The Little Potato Company for sponsoring this post.
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Tarpon Springs Greek Salad with Potato Salad
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: salad, lunch, potato salad
- Method: stove top
- Cuisine: greek inspired, american
Description
Tarpon Springs Greek Salad with Potato Salad. You’ve never had greek salad like this before! A layer of potato salad topped with tangy greek salad and homemade dressing. A healthy and delicious lunch or dinner option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: salad, lunch, potato salad
- Method: stove top
- Cuisine: greek inspired, american
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: salad, lunch, potato salad
- Method: stove top
- Cuisine: greek inspired, american
Scale
Ingredients
Potato Salad:
- 1.5# bag of The Little Potato Company potatoes (any variety), halved
- 2 hard-boiled eggs, halved and sliced thin
- 4 scallions, sliced
- 1/2 cup low-fat Greek yogurt
- 1 teaspoon mustard
- 1 tablespoon white vinegar
- 2 tablespoons low-fat mayo
- 1/2 teaspoon salt/freshly ground pepper
Greek Salad Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt/pepper
Greek Salad:
- 2 romaine hearts, torn into small pieces
- 1/2 cup thinly sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup black greek (kalamata) olives
- 2 tablespoons pepperoncini peppers
- 1/4 cup very thinly sliced red onion
- 1/3 cup crumbled feta cheese
Instructions
- Make the potato salad. Place the potatoes in a large stockpan and cover with water by 1 inch. Bring to a boil, then reduce heat and cook until potatoes are just tender. Remove and rinse with cold water to stop the cooking.
- Halve the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the greek yogurt, mustard, vinegar, salt/pepper and mayo. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
- Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
- Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well. Stir in the feta cheese, then top the salad over the potato salad. Drizzle with remaining salad dressing (you may not need all of it) and serve immediately.
- Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.
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(25 comments) leave a comment
I am SO glad to have found this. I had this salad very often 40 years ago when I lived in Clearwater, Fl. at a small Greek restaurant there. Never found it anywhere since. I’ve told people about it and they think I’m nuts, potato salad in a greek salad :). It was so good I still remember it all these years later. Thank you so much!!
So glad you liked it!
I worked for Louis Pappas’s restaurant in Tarpon Springs back in the early seventies and his recipe is not this, there was no egg in it. The ingredients scaled down is about 6 Russet potatoes, cooked whole then peeled, 1/2 cup green onions, 1/4c flat leaf parsley salt pepper garlic powder to taste and 3 tablespoons red wine vinegar and 1/2 cup of mayonnaise instead of Greek yogurt actually but either is good. The salad part is spot on.
I made this because I had a wonderful potato salad while visiting Tarpon Springs. We were at Mr. Soulvaki. This is not the recipe as there was no greens in the salad. I only recall it was delicious. If anyone knows that potato salad I’d love some reminder of what made it special.
Back to this salad. Love it! Easy to make and filling. Thank you!
Absolutely delicious and everything I remember from my childhood eating there! Thank you so much for this! Perfection
We left Tarpon a couple years ago and I CRAVE this salad all the time but the potato salad is just never the same! Thank you for sharing this awesome recipe and helping bring a taste of home to the midwest!
Oh my GOSH- I first had this salad in Tarpon Springs in the 1990s visiting a friend’s uncle (long story) and I was like “What is this MAGIC”. I haven’t had it in years and was thinking about it the other day. So happy to find this here and know it’s not my crazy imagination, it’s a real thing!
I grew up in Florida and had this many times. My mom would make her own version and add avocado and shrimp. Delicious.
Every time we go to Florida we drive about an hr to and hour and a half just to go to hellas.
The most amazing greek salad, chicken souvlaki, saganaki, baklava the list goes on forever. Our favorite waiter when we go there is Noah he is so good with the kids and jokes around with everyone.
I also grew up in Tampa and we used to go to Louis Pappas. I live in the Caribbean now and this salad has been in my head all day. I’m so happy I found this recipe, and am going to make it now. No small creamer potato’s, but I’m craving it, so will just use regular potato’s cut up.
That works!
This was so perfect! I grew up in the Tampa area but now live out of state and was craving this salad and this hit the spot- my Greek husband even loved it!
I’m so glad you liked it!