Going Greek for the Super Bowl

Louis Pappas Famous Greek Salad - My version
Ingredients:

Potato Salad

6 boiling potatoes

4 whole green onions, finely chopped

1/4 cup fresh parsley, finely chopped

1/2 cup whole green onions, thinly sliced

1/2 cup mayonnaise

1 to 2 tablespoons red wine vinegar Salt to taste

Greek Salad

1/2 medium head iceberg lettuce

1 head of Romaine lettuce

3 cups potato salad

4 small ripe tomatoes cut into 8 wedges each

1 cucumber, peeled and cut lengthwise into i inch strips

6 ounces crumbled feta cheese

1/2 jar pickled beet slices

12 Greek olives

six hardboiled eggs, quartered

Dressing:

1/2 cup distilled white vinegar

1/2 cup olive oil

1 TBS Oregano

Directions:

Make potato salad: Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley, sliced green onions, mayonnaise and salt; add to potatoes, mix well.

Chop the lettuce and put it in a large (very large) bowl with the tomatoes, cucumber, eggs and feta cheese. Mound potato salad in center.
Arrange the beets and the olives on top of the salad.

Mix the oil, vinegar and oregano in a jar and shake to emulsify.

Serve as dressing over the salad.