Our Greek Salad

This is a meal in itself!

10 ea boiling potatoes
4 ea green onions
½ cup thinly sliced green pepper
Salt to taste
2/3-cup mayonnaise
1 ea head of lettuce
4 cups potato salad (see direct.)
5 ea tomatoes cut in wedges
3 ea peeled cucumbers (in wedges)
2 ea avocados, sliced
1 lb feta cheese
2 ea green peppers cut in rings
16 oz can cooked beet slices
1 ea large onion thinly sliced
5 oz jar of Greek olives
1 cup white vinegar
½ cup vegetable oil (Reduce the oil in ½)
½ cup olive oil (Reduce the oil in ½)
1 ea oregano

Potato Salad: * Boil potatoes in jackets about 30 min., until tender. Drain,
cool, and peel. Slice into a bowl. Fold in green onions and green pepper.
Sprinkle with salt. Add mayonnaise and blend well.

Platter:
Line a large platter with lettuce leaves; mound potato salad in center.
Shred remaining lettuce over potato salad.
Place tomatoes around outer edge of potato salad, placing a few on top. Place
cucumbers between tomato wedges.
Decorate outside edge of platter with avocado slices.
Crumble sliced Feta cheese over vegetables.
Arrange green pepper rings, beet slices, and onion slices on platter. Place
olives on top.
Sprinkle entire salad with vinegar.
Blend oils and sprinkle on salad. Sprinkle with oregano. May be prepared ahead.
* The first 5 ingredients are for the potato salad.