Go Back Email Link
–+ servings
Delish Knowledge

Tarpon Springs Greek Salad with Potato Salad

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. Lightened up potato salad made with greek yogurt. | www.delishknowledge.com #glutenfree #vegetarian #lunch #healthy #salad #greeksalad #lowfat #eatinghealthy #potatosalad
Print
4.89 from 9 votes
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.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients 

Potato Salad:

  • 1.5 pound bag small potatoes of choice
  • 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.

Nutrition

Serving: 1serving (1/6th recipe)Calories: 219kcalCarbohydrates: 14gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 71mgSodium: 470mgPotassium: 465mgFiber: 3gSugar: 3gVitamin A: 3610IUVitamin C: 15mgCalcium: 109mgIron: 2mg
Course: lunch, potato salad, Salad
Cuisine: American, Greek-Inspired
Author: Alexandra Caspero