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Greek Potato Salad with Shrimp Recipe

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This recipe for Greek Potato Salad with Shrimp is from 2014 Hays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potato Salad:
2 pounds new potatoes
1/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

1 pound unpeeled, jumbo fresh shrimp
1 quart boiling water
1 head romaine lettuce
1 head iceberg lettuce, shredded
14 pickled beets, sliced
1 cucumber, peeled and cut into strips
2 ripe tomatoes, cut into wedges (optional)
1/2 cup pitted kalamata olives
1 (8-ounce) package feta cheese, crumbled
3 green bell pepper slices
1 (2-ounce) can anchovies (optional)
1 teaspoon chopped fresh oregano
1/2 cup red wine vinegar
1/2 cup olive oil
Directions:
Directions:
Potato Salad - Cook potatoes in boiling salted water to cover 30 minutes. Cool slightly. Cut into 1-inch pieces. Whisk together oil and next 5 ingredients; toss with potato.

Cook shrimp in 1 quart boiling water 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water, and drain. Peel shrimp, leaving tails on; devein, if desired. Line a large platter with romaine lettuce leaves. Mound Greek Potato Salad in center. Arrange shrimp, iceberg lettuce, beets, cucumber, and, if desired, tomato around potato salad. Sprinkle with olives and feta cheese. Top with bell pepper slices, and, if desired, anchovies; sprinkle with oregano. Drizzle with vinegar and oil just before serving. Can also add green onions to the sides.

 

 

 

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