The reason this is called Old Lady Greek Salad is….this recipe comes from a famous greek restaurant in Florida and was adapted by one of the dearest people known by family as “The Old Lady” who is soon to be 87 years young. She’s made it countless times, and, as a mother of 11, cooking for a crowd was an everyday event. This recipe feeds 24 and is created with very specific instructions so pay close attention. I guarantee this will become a family tradition.
Be sure to use salad dressing type of mayonnaise, not Hellman's regular. This feeds a large group and is an addicting recipe that your friends and family will ask you to make for every get together. Thanks to The Old Lady for sharing her secret recipe for all to enjoy!
4-5 Pounds white potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup whole green onions, thinly sliced, whites separated from green parts
1/3 cup salad dressing type mayonnaise, 1/3 cup plain yogurt - mixed
Kosher Salt to taste (approx 1 1/2 tblsp)
1 medium head iceberg lettuce
3 cups potato salad
12 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
4 (3-inch-square) portions feta cheese
1 large green bell pepper, cut into 3 thin rings and the remaining chopped
4 canned beet slices
2 cups baby shrimp cooked and peeled (or use frozen and thawed)
4 anchovy filets chopped finely (optional)
12 Greek olives
12 Greek Salonika peppers (from a jar-optional)
4 to 8 whole green onions - separate whites from the greens in separate bowls.
1/2 cup distilled white vinegar
1/2 cup olive oil
Cook unpeeled potatoes in unsalted water until tender, about 30 minutes. Drain
Cool until you can handle them. Peel potatoes
Cut into slices, then chunks in a very large bowl. Sprinkle with salt
Add 1/2 of the chopped green onions - white part
Add 1/4 of the chopped green peppers
Add 1 heaping Tbsp of dry parsley and 2 Tblsp of fresh parsley, chopped
Add just enough of the salad dressing/yogurt mixture to moisten potatoes. (Don't use regular mayo, it changes the flavor
Mash the potato salad down into the bowl
Cover and refrigerate for at least 30 minutes
Greek Salad Instructions
Place a layer of shredded lettuce on top of potato salad
Distribute the remaining ingredients in the layer evenly over the letuce
Place 1/3 tomatoes over the lettuce
Place a few cucumber wedges between tomatoes
Scatter 1/2 of the green onions (green part)
Scatter 1/2 of remainder of green peppers
Scatter 1/2 of black olives on the layer
Arrange 1/2 feta on top of salad
Scatter 1/2 of shrimp around the top of this layer
Repeat the above layer
Place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers (optional) and green onions on the top.
MIx oil, vinegar, 1 tsp kosher salt and 1 1/2 Tblsp. oregano. Pour over top of salad covering as much as possible.
Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.