Recipe: Louis Pappas Famous Greek Salad...I think it's just a poorly written recipe.

My booklet is the 12th edition. Cost a whole $1.25, lol! It calls for salad dressing and no vinegar. I also would think that would be like Miracle Whip. I have always used mayo and like to sub sour cream for part of it. I also add vinegar just because I like the tanginess, but am thinking the restaurant salad wasn't very tangy. Below is the recipe from the Tampa Jr. League cookbook that is in the Recipelink cook book section and it also lists the green onions twice, but note they are both sliced and chopped. I happen to love onion, so the more the better. One last thought, perhaps they made a cooked salad dressing? Those were popular back in the 50's, there are recipes for cooked salad dressing and cooked mayo in my oldest Betty Crocker cook book. The salad and/or it's dressing could have changed over the years.

I haven't had the salad at the restaurant since I moved from the Tarpon Springs area about 15 years ago. I just may have to make a trip up there and try it again!

Louis Pappas Famous Greek Salad
From: Tampa Treasures Cookbook by The Junior League of Tampa
(SeaSide Publications; September 1992; ISBN: 0960955623; HC)
Cookbook Heaven at Recipelink.com

This recipe comes from Louis Pappas Restaurant, family-owned and operated on Tarpon Springs' sponge docks since 1925. It's worth the time and trouble to make this festive salad for guests in your home. Serve it with bread as a complete lunch, or as a side salad with meat or seafood at dinner. This salad was featured on the cover of The Gasparilla Cookbook.

Makes 4 main-dish servings
Preparation and Cooking Time: 1 hour 30 minutes

Potato Salad:
6 boiling potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup whole green onions, thinly sliced
1/2 cup mayonnaise
1 to 2 tablespoons red wine vinegar Salt to taste

Greek Salad:
1 medium head iceberg lettuce
3 cups potato salad
12 roka (Greek vegetable) leaves or 12 sprigs watercress
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, peeled and cut in wedges
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese
1 green bell pepper, cut into 8 rings each
4 canned beet slices
4 large shrimp, cooked and peeled
4 anchovy filets
12 Greek olives
12 Greek Salonika peppers (from a jar)
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
1/2 cup distilled white vinegar
1/2 cup olive oil
Oregano

Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley, sliced green onions, mayonnaise and salt. Add to potatoes; mix well.

Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad; top with roka or watercress. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Sprinkle lemon juice on avocado to prevent browning. Add avocado. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with vinegar, then oil. Sprinkle oregano on top; serve at once. Serve with toasted garlic bread.