GRECIAN POTATO SALAD
Regi Dean's Recipes 08/22/99
Salads
Nita
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Black Pepper	1/8 tsp.
Chopped Celery	3/4 cup
Chopped Dill Pickle	1/4 cup
Dijon Mustard	1 TBSP.
Dressing (see directions)	Assorted g
DRESSING	
Dried Whole Oregano	1/2 tsp.
Dry Mustard	1/4 tsp.
Freshly Ground Pepper	3/4 tsp.
Garlic Clove, crushed	1 small
Hard Cooked Eggs, chopped	2
Lemon Juice	1
Lemon Juice	from one l
Lettuce	about 2 cu
Mayonnaise	3/4 cup
Onions, chopped	2 medium
Peanut Oil	1/2 cup
Potatoes	6 medium
Red Pepper 	1/8 tsp.
Salt	1 tsp.
Vinegar	1/2 cup
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Cook potatoes in boiling water about 20 minutes or until tender.  Drain 
and cool.
Peel potatoes and cut into 1/2" cubes.

Combine potatoes and next 8 ingredients, toss lightly.  Chill potato 
salad thoroughly.

Arrange lettuce on a large serving platter.  Spoon potato Salad over 
lettuce.  Sprinkle with Oregano.  Pour dressing over salad.  Serve salad 
with several of the following garnishes, sliced feta cheese, radish 
roses, carrot curls, green pepper rings, pitted ripe olives, green onion, 
tomato wedges, slice avacado, sliced pepperoni, anchovy fillets, cubed 
cooked ham and whole or chopped shrimp.
                   YIELDS 8 TO 14 SERVINGS