Louis Pappas Potato Salad Recipes

LOUIS PAPPAS' FAMOUS GREEK SALAD

This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.

Provided by DailyInspiration

Categories Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

Louis Pappas' Famous Greek Salad image

Steps:

Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
Arrange the watercress on top of this.
Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
Place the avocado slices around the outside.
Place crumbled feta on top of the salad, with the green papper slices over all.
On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
The olives, peppers and green onions can be arranged as desired.
The entire salad is then sprinkled with the vinegar and then with the oil.
Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

Ingredients

6 potatoes, boiled
2 green onions, chopped
1/4 cup parsley, finely chopped
1/2 cup salad dressing
salt
1 lettuce, entire bunch
3 cups potato salad (see above)
12 watercress leaves (optional)
2 tomatoes, medium and cut into wedges
1 cucumber, cut lengthwise into 8 fingers
1 avocado, cut into wedges
8 ounces crumbled feta cheese
1 green pepper, cut into 8 strips
4 slices canned beets (optional)
4 shrimp, peeled and cooked
4 anchovy fillets
12 black olives (greek style preferred)
4 radishes, sliced
4 green onions, whole
1/2 cup distilled white vinegar
1/4 cup olive oil
1/4 cup salad oil (blend both oils together)

LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)

Provided by brainey

Number Of Ingredients 24

Louis Pappas Famous Greek Salad Recipe - (4.3/5) image

Steps:

Line a lrge platter with the outside lettuce leaves and place 3 cups of the 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 tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the 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 the vinegar and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad. POTATO SALAD Boil the potatoes in the jackets for abour 30 minutes or until tender but not soft, when tested. Drain, cool and peel the potatoes when cold, slice into a bowl. Cut onions and pepper into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the sald dressing using more if necessary to hold salad together lightlhy.

Ingredients

6 boiling potatoes
2 medium sized onions or 4 green onions
1/4 cup finelly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup salad dressing
Salt
1 large head of lettuce
3 cups potato salad
12 roka leaves or 12 springs watercress (roka is a Greek veggie, sometimes spinach is substituted)
2 tomatoes cut into 6 wedges
1 peeled cucumber, cut into 8 fingerslengthwise
1 Avocado pear peeled and cut into wedges
4 portions of Feta Cheese
1 green bell pepper cut into 8 rings
4 slices of canned cooked beets
4 peeled and cooked shrimp
4 anchovy fillets
12 black olives (Greek style preferred)
12 medium hot Salonika peppers (pickled)
4 fancy cut radishes
4 whole green onions
1/2 cup distilled white wine
1/4 cup each of olive and salad oil blended
Oregano

LOUISIANA POTATO SALAD

This salad is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.

Provided by Dancer

Categories Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

Louisiana Potato Salad image

Steps:

Mix potatoes, dressing and seasonings in a large bowl, set aside.
Cook bacon in skillet on medium heat to desired crispness.
Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.
Drain bacon on paper towels.
Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
Add to potato mixture with crumbled bacon; mix lightly.

Ingredients

2 lbs red potatoes, cubed and cooked
1 cup zesty Italian dressing
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
8 slices of thick cut bacon, cut into 1 inch pieces
3 green onions, chopped
2 stalks celery, thinly sliced
1 red peppers or 1 yellow pepper, chopped

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Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl.
Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed.
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Louis Pappas Potato Salad Recipes

LOUIS PAPPAS' FAMOUS GREEK SALAD

LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)

LOUISIANA POTATO SALAD

This salad is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.

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