PREPARE POTATO SALAD FIRST: cook potatoes until soft; cool enough to handle, peel, cut into bite size pieces and mix with rest of potato salad ingredients. (I like Hellmans or Best mayonaisse instead of salad dressing) Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare all vegetables as indicated above. On large platter, place whole lettuce leaves, with watercress. Place potato salad on top of greens. Alternate tomato wedges and cucumber fingers around outside of platter; circle with avocado slices. Atop the salad, arrange the slices of Feta cheese, green pepper slices, olives, beets, and green onions. Finally, top salad with shrimp, anchovy filets and radish roses. Sprinkle with vinegar and blended oil, then with oregano. Serve at once with garlic toasted Greek bread. Serves four. (Served at Louis Pappas Restaurant in Tarpon Springs, Fla. for many years.) 94-06-03 -- Martha2 Recipe by: Louis Pappas Posted to MC-Recipe Digest V1 #677 by Martha Sheppard on Jul 18, 1997