Greek Salad with Potato Salad
Prep time
Cook time
Total time
A variety of Greek salad unique to the Tampa Bay area - Greek salad paired with potato salad! You must try this delicious combination.
Recipe type: Main
Cuisine: Salad
Serves: 6
  • For the potato salad:
  • 2.5 pounds red skin potatoes
  • 2 green onions, diced
  • 3 tablespoons mayonnaise (I used olive oil mayo)
  • 2 tablespoons Greek vinaigrette
  • Salt and pepper, to taste.
  • For the salad:
  • Romaine lettuce, spring mix, arugula (I use a mixture of the three)
  • Bell pepper, diced
  • Cucumber, diced
  • Tomatoes, diced
  • Beets, diced
  • Pepperocini, sliced
  • Kalamata olives
  • Green onion, diced
  • Feta cheese, crumbled
  • Greek vinaigrette
  • Fresh cracked pepper, to taste
  1. First, make the potato salad. Dice the potatoes into one inch cubes, then add to a pot of boiling water and cook until fork tender, about 12-15 minutes. Drain the water and set potatoes aside to cool completely.
  2. When potatoes are cool, mix them with the green onions, mayonnaise, and Greek vinaigrette. Add salt and pepper to taste. Place potato salad in the refrigerator to cool for at least one hour. Makes enough for about 6 salad servings.
  3. To assemble the salad, mix lettuce/spring mix/arugula in a bowl or plate. Top with bell pepper, cucumber, tomatoes, beets, pepperocini, Kalamata olives, green onions, and sprinkle with feta cheese. The potato salad can either be served on the side, on top, or on the bottom of the salad, depending on preference. Add fresh cracked pepper and Greek vinaigrette; enjoy!
Recipe by Helpful Homemade at