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Tarpon Springs Greek Salad with Potato Salad Equipment Ingredients Potato Salad: 2 1/2 pounds red or yellow potatoes 3 hard-boiled eggs, halved and sliced thin 4 scallions, sliced 2/3 cup mayo 1 teaspoon dijon mustard 1 tablespoon white vinegar 1/2 teaspoon salt/freshly ground pepper Greek Salad Dressing: 3 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1 garlic clove minced 1/4 teaspoon dijon mustard 1/4 teaspoon each: salt and freshly ground black pepper 1/4 cup olive oil Greek Salad: 2 romaine hearts, torn into small pieces 1/2 cup thinly sliced cucumber 1/2 cup halved cherry tomatoes 1/4 cup halved kalamata olives 2 tablespoons sliced pepperoncini peppers 1/4 cup very thinly sliced red onion 1/3 cup crumbled feta cheese Instructions Make the potato salad
London: V & A Publications, 2012
Is it a good idea to leave growing room to my measurements
Bake, uncovered, for 45 minutes or until a knife inserted into the center comes out clean
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