Recipe(tried): Louis Pappas Famous Greek Salad - re: question about dressing

This recipe answers the dressing question among other things. I hope that this clears it all up. It sure is a GREAT SALAD. I'm sorry that the restaurant is now gone. Your right Florida is going to be just one big Condo.

LOUIS PAPPAS FAMOUS GREEK SALAD

FOR THE POTATO SALAD:
6 boiling potato
2 medium onions, chopped
1/4 cup parsley, finely chopped
1/2 cup scallion, thinly sliced
1/2 cup salad dressing (recipe follows)
salt
FOR THE REST OF THE SALAD:
1 large head of lettuce
3 cups potato salad (recipe follows)
12 roka leaves or watercress
2 tomatoes, in wedges
1 cucumber cut into 8 fingers, peeled
1 avocado, wedges
4 portions feta cheese
1 green bell pepper, cut into 8 rings
4 slices of canned cooked beets
4 whole shrimp, cooked and peeled
4 whole anchovy fillets
12 black olives (Kalamata type)
12 bottled medium-hot Salonika peppers
4 whole radishes, fancy cut
4 whole scallion
1/2 cup white vinegar
1/4 cup olive oil and salad oil blended
oregano

TO MAKE THE POTATO SALAD:
First make the potato salad by boiling the potatoes in their jackets about 30 minutes or until tender, but not soft, when tested. Drain, cook and peel the potatoes and when handleable, slice into a bowl.

Cut onions and peppers* into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the salad dressing using more if necessary to hold salad together lightly.

"Mike Papas told me once that they mix it while the potatoes are still quite warm, and they use Hellmann's Real Mayonnaise. He maintained that the warmth helps bind the flavors together (the recipe has no mayo in the ingredients list but I suspect we add enough for a pleasing taste and consistency along with the salad dressing)"

NOW, FOR THE REST OF THE SALAD:
Line a large platter with the outside lettuce leaves and place 3 cups of potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomato, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on top of the salad, with green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with vinegar (more may be used and then with the blended oil. Sprinkle the oregano over all and serve at once.

Garlic toasted Greek bread is served with the salad, and Louis Pappas called this a "Salad for 4 persons."

Servings: 4
From: birdsetc
Source: Pappas of Tarpon Springs, Fla.